This wine was fermented in open-top fermenters, using about 30% whole cluster in the fermentation. The wine was first cold-soaked for approximately seven days followed by fermentation, which lasted for two weeks, yielding three weeks of total maceration. The wines were punched down twice daily, and given two pump-overs during the course of the fermentation. Aged in 20% new French oak, this wine will drink beautifully through 2027.
|Acid||TA 5.8 g/L|
|Aging||20% new French oak|
|Ageability||Enjoy through 2027|