WINEMAKER NOTESUpon hand harvesting in the early morning hours, our grapes was carefully destemmed and sent to tank for a whole-berry fermentation. The grapes were cold-soaked in tank at 45˚F for 4-7 days, allowing for increased color, aroma, and flavor extraction. After inoculation, the grape must (juice, skins, and seeds) fermented at 82˚F, which allowed for a hot extraction on the skins. For fermentation cap management, we pumped juice over the skins two times per day, wetting the cap evenly for a nice healthy fermentation. After fermentation and pressing, the wine was sent to 70% new French oak, 30% neutral French oak barrels, aging for 26 months. The final blend for the Leonardini Estate is 78% Cabernet Sauvignon, 7% Merlot, 6%, Malbec, 5% Petit Verdot, and 4% Cabernet Franc. At bottling, this wine was unfined and unfiltered.