Shafer Vineyards Winemaker Elias Fernandez explains the process of extended maceration, which occurs for several weeks after fermentation. “It’s a way to get the tannin to soften and travel on the palate… we want to get a little bit of the seed extraction into the wine, because really that’s what terroir is.” After extended maceration, they transfer the skins into the press to extract the remaining juice, which is then blended with the main fraction.

Stay tuned for more updates on the 2025 vintage!