We used appassimento methods of drying grapes for 33 days after harvest, monitoring sugar concentration and quality development every day. The dried grapes were crushed at 27.5 Brix and manually punched down for 14 days before pressing. Aged for 2 years in five year old American oak barrels for tannin development and subtle oak flavours. Our appassimento program is the result of a five year collaboration research project with the Kentville Research and Development Centre and Italian research groups where this style is famous. The goal of the 2005 research project was to produce a bigger, more intense red wine for our cool climate region.