We harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve their vineyard-fresh flavors. After de-stemming, but not crushing, the berries, we cold-soaked the must for 14 days to soften the skins a
We harvested early in the morning so the fruit would arrive at the winery while the grapes were still cool to preserve their vineyard-fresh flavors. After de-stemming, but not crushing, the berries, we cold-soaked the must for 14 days to soften the skins and allow for ideal extraction. During fermentation in a combination of closed and open-top stainless steel fermenters, we used both punch-down and pump-over techniques to extract color and phenolics. We aged the wine in 100% French oak (60% new, 40% seasoned) for up to 12 months. After the wine underwent malolactic fermentation, we racked it twice before bottling.
Cost - $25
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