Winemaker Notes
The fruit was gently destemmed into small open-top fermenters, using state-of-the-art equipment and procedures to avoid any pumping of the must. Inoculation with select yeast strains followed a three-day cold soak, and the caps were managed with a combination of pump-overs and punch-downs. After 10 months of aging in exclusively French oak barrels, 11% of which were new, and 44% one-year-old, we bottled on July 31st, 2017.