These grapes were handpicked to produce the best quality wine possible. They arrived at the production facility over a two-day period and were crushed, destemmed, and pressed in our inert gas Diemme press. Our yield was about 150 gallons per ton Analysis was done after pressing and the Brix level was at 25.5 degrees and pH at 3.83. An acid adjustment was done to help lower the pH of the juice and the fruit was pressed into two separate tanks.
After chilling the juice and allowing it to settle, both tanks were racked off the solids and combined into one tank. Inoculation took place on September 16th and the tank was kept fairly cool, so the ferment was allowed to be long and slow to develop nuanced flavors and retain varietal character. Alcoholic fermentation was finished on November 5th at which point the wines were racked again and heat stabilized and tartrates removed. After the wine was cold stabilized, it was filtered and bottled for you to enjoy.
On the nose, floral scents emerge with hints of apricot and coconut. The palate meets crisp fruit and minerality notes with a touch of phenolic drying. Pair with poached pears, fennel soup, or baked brie with apricots.