The fruit was sound and ripe at delivery, picked after considerable hang time during a very dry October. Pressed whole cluster into stainless tanks. Cold settled for 3 days, then racked to 60 gallon netural oak barrels and direct innoculated with yeast. Fermentation occured at low temperatures (maximum 18C) for approximately 30 days, and stopped by chilling when offdry. The new wine was then aged on the lees for several months, with stirring once a week for improved mouthfeel. The new wine was then racked to a tank to cold stabilize, then lightly fined with bentonite before racking again. Bottled in May, 2013.
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