Apothic Red fermented in 60% cone-sweep tanks and 40% upright tanks for up to seven days at a maximum temperature of 85°F. Some lots were racked and returned; some were made using the saignée method of removing some of the pressed juice to create more intense color and flavor in the remaining must. Across all lots, we exercised meticulous temperature control by cold soaking the grapes early and managing heat spikes as fermentation progressed. Apothic Red was aged on different types of oak to encourage notes of vanilla, mocha and toffee in this unique blend.