Winemakers Notes :
After picking, the fruit was cooled overnight and then de-stemmed onto the sorting table where all material other than grapes were removed. The must was acidulated; tannins were added and immediately inoculated with yeast. During fermentation, which lasted 2 weeks, the cap was manually punched down with fermentation peaking at 88 degrees.
Once completed, the free run was transferred to barrel and the skins pressed, the press wine was added to the free run wine. Malo-lactic fermentation commenced naturally and finished in early spring, the barrels were topped off and sulfured.
The wine was matured for 10 months in second fill American oak barrel with bottling taking place late July. The wine was not fined or filtered and may produce a sediment with aging. Only 150 cases of this wine was produced.
Color – Deep garnet.
Nose – Dark fruits such as plum and blue berries.
Palate – A full bodied wine with lots of up front fruit complimented by firm tannins which will allow this wine to mature well past 5 years.
Blend: 92% Petite Verdot 8% Cab Sauv
R.S 0.1% [dry]
FSO2 42ppm at bottling
Skin Contact: 2 week fermentation on the skins
Yeast D 254
Fermentation Open top stainless steel tanks
Lees Aging 10 months on fine lees in barrel
Harvest Date 1st week in October