After picking, the fruit was cold chilled for 24 hours. The fruit was de-stemmed and then hand sorted to remove any material other than grapes and transferred to macro bin for fermentation.
After the addition of acid and tannins, the must was warmed up and fermentation was allowed to commence naturally.
The skins were punched down every 2 hours for the first 48 hours of fermentation; for maximum extraction of color and tannin.
After 10 days the fermenting the wine was removed from the skins and transferred to 100% American oak barrels. After the skins were pressed, the press wine was added in with the free run wine for added complexity. Fermentation was completed 14 days later in barrel. Secondary fermentation commenced naturally and was completed in early April after which the barrels were topped off and sulfured.
After 10 months of aging the wine was racked out of barrel and filtered through a 2 micron plate and frame filter to remove any unwanted sediment.
98 cases of wine were bottled on August 11, 2011.
Color – Black and Inky as per usual
Nose – Earthy tones offset by dark black fruit
Palate – Great acidity helps balance out the aggressive oak. Dark fruit flavors come to the fore as the wine slowly opens up.
The flavors are rather rustic, so hearty dishes are a great pairing. Herbaceous meat stews and curries go wonderfully well with the vibrant acidity and earthier flavors of the wine. This wine will also hold up to strong cheeses.
Although a big wine, little is known of its aging potential so we recommend drinking this wine in 5 years for guaranteed enjoyment.
Blend 100% Chambourcin
Analysis: Alcohol 14.2%
Cellar: Skin Contact 12 days on skins
Yeast Natural yeast
Fermentation Plastic Macro bins
Lees Aging 10 months on fine lees
Harvest Date 1st week of October