Hand harvested in early October at 22˚ Bx. Handled gently to preserve its delicate aromatics, the fruit was de-stemmed and given 3 hours skin contact before draining/pressing off skins and cold settling. After initiation of fermentation in stainless steel, 30% of the juice was transferred to older French oak barrels to complete fermentation. The wine was left sur lies for a total of 4 ½ months with frequent stirring, bringing a touch of creaminess to the texture.
The cork closures used for this wine have been individually analyzed by the supplier and guaranteed taint-free.