Winemaker Notes
The fruit for this wine was sorted and gently
destemmed into small open-top fermenters, 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 pump-overs and punch-downs. After 10 months of aging in
French oak barrels, 50% of which were new, we bottled the wine on August
14th, 2018.