Palate
Ripe strawberry and rose petal aromas carry through on the palate with blueberry,
green tea, white pepper, vanilla and a minerality that continues on the lengthy finish.
Harvest
Late October - November
Winemaking
We hand-harvested the grapes into small, 30-pound boxes to prevent crushing, and then brought them to our winery for hand sorting. After destemming and light crushing, the must was cold soaked for gentle color, flavor and tannin extraction. To bridle the “mountain tannins”, Chris added small amounts of oxygen into the wine with two to three “splashing pump-overs” a day during the primary fermentation in stainless steel tanks. In-barrel malolactic fermentation rounded the acidity and softly integrated the vanillin character of the new French oak barrels. To further enhance the wine’s elegance, we racked the wine three times during its 19 months of barrel aging.
Aging
19 months in French oak (96% new)
