The crushed grapes were allowed to soak for 2 days before inoculation with a specific yeast which fermented the wine until dryness at a relatively cool temperature to preserve fresh fruit flavors. We removed the seeds during fermentation to avoid the bitter tannins which alcohol can extract from the seeds during fermentation. Using this technique which also includes aeration, we were able to encourage more color, softer tannins, and wine which will age better. Classic Bordeaux barrels from France were selected to enhance the mouth feel and the length in the finish of the wine. A small amount of American oak from Missouri was used to enhance the vanilla and blackberry aspect of the natural vineyard fruit characteristics. Malo-lactic fermentation using a pure strain of leuconostoc bacteria was used to stabilize the wine, soften the mouth feel and allow us to use minimal filtration in an effort to preserve the layers of flavor and complex textures built into this wine.