Dopp Creek represents the broadest combined expression of our Estate vineyard, and embodies our most approachable and versatile wine. Bright red fruits and lifted aromas of baking spice dominate the nose of the wine and carries through on the palate with juicy, supple structure supporting it through a clean finish. This wine drinks beautifully now, and holding onto a few bottles for the next four to six years will also prove delicious.
Our earliest vintage to date, we harvested between September 15th and October 5th. The fruit was 100% destemmed 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 fermentation is complete, we allow for 5-7 days of extended maceration in tank before we drain the tanks and press the skins and seeds very gently to procure the remaining juice. Both the free run juice and pressed juice then go directly to barrel without settling. The wine was aged for 11 months in 28% new, 30% 1 year, 32% 2 year, and 10% 3 year old French oak barrels.
34% Pommard, 27% 115, 21% Wädenswil, 15% 667, 3% 777