2014 was our third spectacular harvest in a row. The growing season was warm and without much rain during the winter. We had some late spring rains to bring up the water table. After two really large years, the crop size was back down to a lower level.
The grapes for our Tres blend were picked, fermented and aged separately. This year, all the blocks were picked within a few weeks of each other. We picked each vineyard by hand, sorted by hand, then de-stemmed and gently crushed each lot. Each of the varietals was fermented in a stainless steel open top tank, cold soaked for 3-5 days then inoculated and punched down 2-3 times per day. After fermentation, the wines were put to neutral oak barrels and aged for 18 months before being bottled unfined and unfiltered.