95% of the fruit for our 2017 Merlot came from Lodi. The remainder came from sustainable vineyards within the Valley. The grapes for our 2017 Merlot were harvested between Sep. 20 - 28, 2017, with an average Brix of 25. After fermenting on the skins for 6-9 days, the must was pressed and the resulting wine finished fermentation in stainless steel tanks. The wine was then aged on a combination of new and used French and American oak for 6 months.