A blend of five different fermentations from three blocks, two SW facing Wadensville blocks (25% each) and a SE facing Pommard block (50%) fermented with 1/3 whole cluster. We utilized both open top fermentors (75%) and rotator barrels (25%) to develop a complex and intriguing wine. The open-top fermentors were cold-soaked from five to seven days and then heated to promote spontaneous fermentation. The cap was managed using pump-overs, punch-downs, and rack-and-returns. Two of the lots were allowed to reach maximum temperatures in the 90s for smooth textures and full mid-palates, while the last lot was kept in the low 80s for aromatic intensity. Each of the two rotator barrels received opposite treatments, one being 100% destemmed and the other 100% whole cluster. Both rotator barrels went through 20 days of extended maceration after fermentation ceased, with one spin per day. All of the wines were settled for two to three days prior to racking to 25% new French oak for 11 months. Bottled unfined and unfiltered.
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|Aging||25% new, 12.5% second fill, 12.5% third fill, and 50% neutral French oak|