Fruit was predominately sourced from The Sagemoor Farms Vineyard in the Columbia Valley AVA.
The must was pumped over for 8 days and pressed to tank, where it underwent malo-lactic fermentation.
The wine was fermented to dryness on 100 % American Oak and aged on 100% French oak.
It was 100% barrel aged for 8 months. Ready to drink now, this wine has the structure to age for 5 to 10 more years .
Legendary California winemaker John Parducci and his family founded Parducci Wine Cellars in 1932 with …
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