Merlot from our Allendale and Lusitano properties were harvested during the first week in October. The fruit was destemmed and crushed into a mixture of tanks and small 1-ton fermentors. The smaller ferments received one punch-down and one pump-over per day. The larger tanks received 2-3 pump-overs per day. After an average of 20 days on skins, the wine was pressed off into mostly French oak barrels (30% new) and barrel-aged for 15 months. The wine was racked twice during the course of its barrel ageing and blended for bottling in March 2019.