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The season began with restorative rain that refilled reservoirs and replenished resident soils after an extended drought. Harvest launched at a normal rate in many regions before progressing rapidly during a heat wave that ran from late August to early September. Cooling temperatures in mid-September slowed the harvest and allowed the fruit to ripen gradually and reach optimal maturity.
We hand-harvested the grapes in the cool hours of night to maintain freshness and natural acidity. The fruit was then cold-soaked for gentle extraction prior to fermenting the must in stainless steel fermenters at 92 F. Rigorous pump-overs, increasing during the peak of fermentation, yielded vibrant color and varietal character in the wine. It was aged in the barrel for 18 months (30% new French oak) to meld the bright fruit notes with the many nuances of the wood. Three months into barrel-aging, the wine’s components were blended together to marry flavors and aromatics. To retain the wine’s full flavor complexity, it was bottled without fining or filtration.