WINEMAKER’S NOTES: The grapes were foot stomped whole cluster and left to macerate for a couple hours. We pressed to tank and the wine was moved to a combination of neutral French oak barrels and stainless steel tank. No Sulphur was added during fermentation, aging or bottling. The amount of color on the skins of the grapes varies year to year based on the canopy of the vines throughout the growing vintage. It’s so much fun to see what this wine brings us each year. Sometimes light, other years dark and, like this year, something in between.
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