Production: 151 cases
In the Vineyard
A somewhat lighter crop than normal and a warm summer move ripening along quickly. A slight thinning of clusters produces nearly perfect, evenly ripe fruit. The lower elevation vineyard is harvested on October 5th and 6th. The upper vineyard on October 18th and 19th. The fruit is beautiful.
Titratable Acidity: 7.8 g/l
In the Cellar
The whole berry fruit is given a 3 day cold soak to extract additional color and flavor from the skins, followed by inoculation with one of two distinct yeast strains. One to extract more color and one to enhance the black cherry notes. Malo-lactic fermentation is inoculated as well. Fermentation completes in just over three weeks with punch downs every 4 hours. The young wine is then cold stabilized to further reduce the acidity. Following 24 months of barrel age in newer French and American oak, the finished wine is filtered and bottled in July of 2020.