Winemaker Notes
We destemmed this fruit into one-ton fermenters in Mid-October 2019. We then inoculated with our proprietary concoction of cultivated yeast and fermented the wine to approximately 5 brix. Then it was delestaged (a kind of rack and return that softens tannins) and eventually pressed to tank 7 days later. We let this settle for 4 days, inoculated for malolactic fermentation and then racked the wine into 5-year-old neutral French oak barrels. We made the final vineyard blend I3 months later. It was racked from barrels back to barrels three times before bottling.