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Winemaking Notes
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131 cases produced 15.1% alc by vol TA 6.0 g/L pH 3.67
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The grapes were hand harvested, de-stemmed and cold soaked for four days before the native yeast began to ferment the sugars. Our addition of more predictable yeast allowed us to maintain a slow and cool fermentation that lasted for 22 days. Pump overs were done three times daily until day 10 when only softer handed punch downs were used to mix the skins with the juice. Only free-run wine made its way to the combination of American and French oak barrels with a very small portion being new. The wine was aged in bottle for eight months before this release.
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