Our earliest vintage to date, we harvested between September 15th and October 5th. The fruit was 100% de-stemmed into small stainless steel tanks and begins with a 4-5 day cold soak. Following this, tanks are gently warmed, and fermentation by indigenous yeast begins and proceeds for 10-14 days. During primary fermentation, the tanks are gently punched down by hand twice daily. Once fermenta-tion is complete, we allow for 5-7 days of extended maceration in tank before we drain the tanks and press the skins, stems, and seeds very gently to procure the remaining juice. Both the free run juice and pressed juice then go directly to barrel without settling. After 11 months in French oak—33% new; 33% 1-year old; 34% 2-year old—the wine is then blended and bottled.
1053 cases produced.