275 Cases Produced
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Technical Data: ALC: 14.5% by vol.; TA: 7.0 g/L; pH: 3.35
Cooperage: 100% French Oak Barrels, combination of barriques and puncheon barrels (40% New)
The grapes for this wine were hand harvested, in the early morning, and quickly brought to the winery. This is an early ripening Merlot, with incredible acidity, a lot to do with the vineyard terroir. 80% of the fruit was hand sorted, and de-stemmed, but not crushed, leaving whole berries. The remaining 20% of grapes were fermented whole cluster; meaning that in some of the tanks, the winemaking team chose to ferment a percentage of the berries with the rachis (or whole cluster). This technique imparts more structure to the mid palate, while adding an interesting aromatic element to the finished wine. Grapes were fermented both in small capacity stainless steel tanks, as well as in 500-liter French oak puncheons. On all fermentation vessels, berries were cold soaked for two days, and then fermented with native yeast. That means that no commercial yeast was added to any of the lots. Fermentation, in the puncheons, lasted 23 days. In the stainless-steel tanks, grapes were left on the skins for 35 days, a classic technique known as extended maceration, long used by wine makers to extract color, flavor and tannin from the skins before pressing. While in the fermenters, the grapes were tasted daily to determine the right tannin level was reached prior to pressing off the skins. Using 40% new French oak, the wine aged in barrels for 22 months, with twice yearly racking prior to bottling.