The grapes were hand harvested into small picking bins with pH in mind on the harvest date. No oxidation is allowed before ferment. Grapes are fermented 100% whole bunch, crushed, with one punch down daily. The wine ferments warm at 85°F for about 10 days and then spends another 22 days “post ferment” on the skins for tannin integration. A gentle pressing to barrel and a nice resting period of 11 months on the gross lees in old French oak, after which the wine was blended and bottled in April 2017, unfined and unfiltered.
Pale cranberry color. Sour cherries, sweet spices and tarragon aromas are present leading to a palate of cranberry, pomegranate and red cherries tempered by precise acidity and a finely grained, textured mouthfeel. The finish is long, yet angular, with short, firm tannins holding everything in place.