After sorting and crushing the grapes, we cold soak the must (grape juice and skins) in temperature-controlled, stainless steel tanks for several days prior to fermentation. This traditional process gently extracts deep colors, rich flavors and tannins from the grape skins without allowing the juice to ferment.
Once the maceration process is complete we rely on native wild yeasts living on the fruit itself and in the air here at the estate to ferment our wines. These native yeast strains help ensure our wines are truly born of Lancaster Estate and represent the terroir of this estate. The finished wines are kept in separate lots and pumped over to French oak barrels to begin their lengthy aging process in deep inside our wine caves.