Description
Production: 150 cases
In the Vineyard
Grown just across the valley from us, our unusually warm summer ripened a large crop raised organically but not certified. Uneven ripening caused us to carefully select the clusters we harvested, ultimately leaving one third of the crop on the vine. Harvest began on October 1st and was completed by October 3rd.
In the Cellar
As the grapes came in from the field, an additional sort was done, discarding those clusters deemed unsuitable. The lightly crushed, de-stemmed grapes were pressed immediately and transferred to tanks.
Brix: 23
pH: 3.0
Titratable Acidity: 8.1 – 8.4 g/l
Flavor quite light, seeds mostly brown, juice temp 55 F.
After pressing, the juice was allowed to settle overnight and the clear juice was inoculated with yeast the following day. The harvest was divided into two lots both inoculated with the same yeast. One fermented to completion in 8 days, peaking at around 65 F. The second was fermented much cooler taking nearly 3 weeks to complete and peaking at 55 F. The secondary, or malolactic fermentation was prevented and the residual malic acid contributed a faint green-apple flavor to the finished wine. Following cold and heat stabilization, the wine was blended together and bottled for release in early 2019.
