Winemaker Notes
The fruit was gently destemmed into small open-top fermentors, using state-of-the-art equipment and procedures to avoid any pumping of must. Inoculation with select yeast strains followed a three-day cold soak, and the caps were managed with a combination of pumpovers and punchdowns. After 12 months of ageing in exclusively French oak barrels, 25% of which were new, we bottled in August of 2015.