WINEMAKER NOTESUpon hand harvesting in the early morning hours, our grapes were 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 with a select yeast, the grape must (juice, skins, and seeds) fermented at 82 ̊F, which allowed for a hot extraction on the skins. For fermentation cap management, the juice was pumped over the skins two times per day, wetting the cap evenly for a nice healthy fermentation. After fermentation and pressing, the 2019 vintage wines were aged in75% new French oak and 25% neutral oak. During assemblage (blending) the best representations of each Bordeaux varietal were selected from the highest quality barrel lots. The final barrel selection was a Baron Culte 140, which is seasoned outside at the Baron barrel cooperage in France for 40 months. Upon crafting the barrel, it is toasted over low heat embers for 2 separate days. This slow toasting process gives greater textural mouthfeel and toasted caramel nuances to a finished wine. The final 2019 V de V blend is 77% Cabernet Sauvignon, 11% Merlot, 6% Malbec, 4% Petit Verdot, and 2% Cabernet Franc. The wine was bottled after 26 months in barrel and was unfined and unfiltered.