2011 Petite Sirah Stonetree Vineyard
Approximately 150 cases
Grapes were hand-picked and delivered to the winery on October 16. The fruit was sorted by hand, de-stemmed, and placed into 1 1/2-ton open top fermenters.
After a passive soak, the must was inoculated with skins from a bin of Primitivo and allowed to ferment. The resulting cap was punched down by hand as-needed (at least once daily) until fermentation proceeded to dryness. The wine was pressed off its skins on November 8; the duration of skin contact was 23 days.
The wine was raised in a mixture of previously used oak barrels of Hungarian and French origin. The wine was bottled in August 2012.