The grapes were harvested at daybreak and immediately shipped to the winery in Napa Valley where they were carefully destemmed, crushed and pumped into a tank for overnight contact on the skins to obtain the desired levels of color and flavor extraction. This was achieved after 18 hours and then the must was transferred to the press where juice was gently extracted and then transferred to a stainless steel tank for fermentation. Fermentation took place over 3 weeks from 48-52˚F. After primary fermentation was completed, malolactic fermentation was inhibited. The wine was then racked off of the fermentation lees, sterile filtered and bottled on January 10, 2019.
Cederquist Vineyard was originally planted in the 1890s and has been under the guidance of the Cederquist family since their acquisition of the property in 1904. The original Grenache plantings of just under 2 acres were planted with 8’x10’ spacing. In the 1940s the vineyard was expanded to its current size of 12 acres with additional plantings of Grenache on 8’x12’ spacing. This wine comes from the original 1890s plantings.