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 2020 vintage wines were aged in 100% new French oak. During assemblage (blending) the best representations of each Bordeaux varietal were selected from the highest quality barrel lots. The final barrel selections were a Nadalie Colbert M+ and Ermitage Troncias M+. Both barrel cooperages exhibited the perfect tension between the wine and barrel toasting regime. The final 2020 I de V blend is 100% Cabernet Sauvignon. The wine was bottled after 26 months in barrel and was unfined and unfiltered.