The first vintage of Tempranillo from Stony Brook is extremely promising. The grapes were harvested at 25 degrees Balling in the first week of February. The beautifully healthy fruit was sorted by hand and lightly crushed before being subjected to a 7-day cold soaking to extract the tannins and color. The juice was inoculated with a slowly fermenting yeast and crushed when dry. After settling, the wine was bottled into the barrel for wild malolactic fermentation and maturation. 30% new and 70% of the second filling, 225 liter French oak barrels were used for 25 months to mature this wine, before bottling. Ripe black cherries, with notes of cigar box on the nose and followed by concentrated, rich dark fruit on the palate. There are several levels of complexity, with round, full tannins balancing the natural acidity of the Tempranillo grape.