A blend of two different fermentations from four blocks, this wine spans the range of the vineyard from 300-780 feet of elevation. We cold-soaked both lots for seven days, and allowed for spontaneous fermentation to carry out the process. We used one open-top 1.5 ton fermentor utilizing punch-downs and two rack-and-returns, and one closed-top 3 ton fermentor utilizing only pump-overs and two rack-and-returns. The closed-top fermentation was long and cool allowing for vibrant aromatics, and the open-top fermentation was hot and fast resulting in smooth extraction and a plush mid-palate. Fully destemmed, the wine was aged for 15 months in 35% new French oak barrels.
|Download Wine Notes|
|Acid||TA 6.0 g/L|
|Aging||35% new, 30% second fill, 17.5% third fill, and 17.5% neutral French oak|