Our Tannat grapes are handpicked at brix and ripeness specifications made by our winemaker Scott Ballew. They are delivered by the ton to Strey Cellars in whole clusters, then crushed and destemmed immediately onsite. During fermentation, the wine is temperature controlled at 54 degrees as it sits on skins for two weeks for maximum color extraction. It is then barrel aged for at least 18 months. A portion is reserved for creating our signature blend Slanted; the rest is filtered to one micron before bottling for clarity and as a single varietal.