The grapes were fermented warm and the tanks were pumped over 4-5 times a day for color and tannin extraction. The wines were gently drained from their skins and the balance of juice trapped in the skins was lightly pressed away. The resulting individual lots of Cabernet, Merlot, and Petit Verdot were aged separately and blended just before bottling. We put the free run wine (drained out of the fermenter and not pressed with the grapes) to all French Oak barrels. This Bordeaux blend aged for 20 months in barrel before bottling.