The 2009 vintage was the first of three long, cool growing seasons that yielded intense, yet elegant flavors and balanced wine. A mid-March budbreak was followed by a long, cool growing season were the precursors of a great vintage.
August 23rd, 2011
The grapes were handpicked on a beautiful fall morning at optimum maturity. After gentle destemming and gravity feed, the must fermented for 28 days in a small, open topped fermentor.
75% new and 25% once used French oak barrels. It was aged and decanted for 24 months.