Consistent with our small lot production, our wines are carefully fermented in macro-bins, for 8-10 days, to optimize color extraction and preserve the unique characteristics of our Lagniappe Peak terroir. Malolactic conversion is finished in the barrels.  The wines are racked three times to separate them from the lees and provide aeration. Our wines are aged exclusively in French oak; and bottled following 19-22 months of barrel aging.

Lagniappe Peak, Napa Valley