2019 Petit Verdot
Blend: 100% Petit Verdot
R.S.: 0.2% or 2g/L
Free Sulfur: 32ppm or mg/L
Cooperage: 100% French Oak, 16% new
Maturation: 9 Months aged on the fine lees
Bottled: July 31st, 2020
The fruit for this wine is combination of three blocks planted on the back portion of the property, harvested September 26th by hand. After 24 hours of cold storage, the wine was de-stemmed and not sorted before being transferred to open top 5 tons fermentation tanks. The wine received additions of acid and enzyme while the must was warmed up. Once we reached 65 degrees, we inoculated the must with yeast NT 116, chosen for its ability to ferment to dryness with low VA production.
The fermentation was warm, peaking at 90 degrees and was completed in 7 days, during which the wine received twice daily pump overs. At dryness the wine free run wine was run off the skins and the skins transferred to press. Pressing was gentle with only light medium press fraction used, for blending back into the free run wine.
After 24 hours of settling, the wine was racked to barrel and inoculated with L.A.B in initiate secondary fermentation, which finished in late January. At that point the wines were topped and sulfured.
Prior to bottling, all the barrels were blended with a slight acid adjustment before being lightly filtered.
Visually the wine is purple and inky with aromas of Blue and black berries, with secondary aromas of plum, violet and herbs.
The wine is full bodied and dry, with good acidity ensuring the wine is bright and fruit forward. This wine shows a little bit of the oak influence right now, with flavors of vanilla, charred oak and cured meats, muting the darker berry flavors at this point. This is really a wine that will take a few years to integrate in the bottle and will drink beautifully from 5 years up to 10 under proper cellar conditions.
Food pairing: Cured meats, Italian sausage, hard cheese, herbaceous dishes.