The vintage of Syrah were harvested from early October to early November, which gave us a great range of brix and acid to work with. The Viognier and Syrah were co-fermented alongside the Merlot in our stainless upright fermenters with PDM yeast used on all lots. We then aged the wine for 22 months in 8% new French oak, 50% 2nd use French oak, and 42% in neutral 59-gallon French oak barrels.