A portion of this wine fermented in open-top tanks, and a smaller fraction fermented in rotator barrels. In total, 40% whole clusters were used. The wine was cold-soaked for seven days, and fermentation lasted for two weeks, yielding three weeks of total maceration. For the open-top tanks, a mixture of punch-downs and pump-overs were used in conjunction with two rack-and-returns during the course of fermentation. For the barrel fermentations, the barrels were spun twice daily, and rack-and-returns were performed on select barrels. The wine was aged in 25% new French oak. The balance between the tannins and refreshing acidity suggest that this wine will age beautifully.
|Download Wine Notes|
|Acid||TA 5.3 g/L|
|Aging||25% new French oak, 31.25% second fill, 12.5% third fill, 31.25% neutral French oak|