Cases Made 97
Bottled April 22, 2007
Cooperage 100% New American oak Barrel
M.L.F 100% Completed
Residual Sugar Dry
Blend 100% Chambourcin
Grapes picked in the second week of October at an average of 23 brix. After overnight cold storage, the fruit was de-stemmed into one ton macro bins. Sulfur, enzymes and acid additions were made prior to fermentation.
Yeast D254 was added and fermentation was conducted at 88 degrees and was completed in 5 days, after which the free run wine was drawn off into tank.
The must was transferred to press and pressed dry. 100% of the press wine was added to the free fraction for added complexity.
After 2 days of settling, the wine was pumped into 4 100% new American Oak barrels and inoculated with Lactic Acid bacteria.
Once M.L was completed the wine was racked and returned and lightly sulfured.
Prior to bottling the wine was fined with egg whites and sterile filtered.
Color – Inky black with violet hues
Nose – Earthy with truffle undertones. More Bordeaux in character than a new world fruit forward wine.
Palate – Big, rich tannins with gobs of dark fruit, espresso and mocha flavors on the back palate with bacon undertones.
Gold Medal winner at the 2007 Governor’s Cup Wine Competition