King Valley made the transition from tobacco farming to producing world class Merlot vintages, piquant tobacco notes still resonate on the nose and palate of the region's wines. The terraces and undulating aspects of the high country form a myriad of mesoclimates, picking of grapes is carried out on different days to a schedule determined by each separate parcel of vine. Following harvest and the crush, musts are inoculated and vinified in a combination of fermenters to achieve a fruit filled, velvet textured Merlot wine. Batches are racked and filled to a selection of new and seasoned oak barrels for a term of maturation before assemblage into the finished wine.