In 2013, meticulous attention at the sorting line proved crucial, particularly for fruit brought in after the rains. This wine was cold soaked for 3-10 days prior to fermentation, which lasted between 1-2 weeks. Most of the wine was fermented in open-top tanks with punch-downs up to three times a day, while pump-overs and rack-and-returns both happened twice during fermentation. The remaining portion was fermented in 500L French oak rotator barrels, yielding a longer, softer extraction, and well integrated oak flavors and tannins. Aged in approximately 25 % new French oak, drink now through 2023.
|Download Wine Notes|
|Acid||TA 5.8 g/L|
|Aging||25% new French oak|
|Ageability||Drink through 2023|
|Fermentation||A combination of French oak rotator barrels and open top fermentors.|