For Bookwalter Conflict, hand-harvested Merlot (60%) and Cabernet (35% Sauvignon, 5% Franc) is hand sorted and de-stemmed into open top fermenters. Chilled and cold soaked for color and freshness, the wine is then inoculated and fermented below 84F. After extended skin contact, the free run juice is put into barrel to complete fermentation and is aged on the lees for body and savory complexity. The wines continue to age in barrel until blending, fining, filtering and bottling. It is a wine that will age well for over ten years.