The grapes for this wine are picked from a small 3 hectare vineyard that is divided up into 5 different parcels, each with its own respective clone. (3 Italian clones and 2 French). The soil, trellising and canopy management is consistent throughout the vineyard, so it is the actual clonal characteristics that determine the different dates of harvest. To add to this, there is the predictable uneven ripening of the Merlot vine, dictating that each plant must be picked multiple times, as and when the individual bunches are optimally ripe. Over the years we have learnt that there is as much as 11 – 14 days difference between picking the first clone to picking the last clone. The bunches are chilled to 37°F before being sorted on a conveyor and destemmed. Berries are then hand sorted, before cold maceration ensues for 3 to 6 days at 46°F. We try to naturally ferment 100% of the different parcels of grapes making up the Mount Bullet. It’s a complicated endeavor as there are many micro ferments and each gets its own special care and attention. Fermentation temperatures vary between 78 – 86°F. After pressing, the wine is racked and left to complete its malolactic fermentation and maturation in tight grained French barriques for about 20 months, before the assemblage and then the bottling.