This wine was fermented primarily in 2-ton stainless steel tanks, commencing with a 10-day cold-soak, followed by a 10-day fermentation with 2-3 punch-downs daily, and two rack-and-returns. The residual blend was fermented in a rotator oak barrel, spun twice daily with two rack-and-returns and a 100-day extended maceration post-fermentation. It was aged in 40% new French oak for 11 months, followed by one month in tank prior to bottling.
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|Acid||TA 5.6 g/L|
|Aging||40% new French oak|
|Fermentation||100-day extended maceration post-fermentation|