Bottling
December 11, 2007
Winemaking
The 2005 vintage was an excellent year for a debut vintage. The tiny amount (0.939 tons) of fruit was rigorously sorted, gently destemmed and fermented in a small, open-topped tank utilizing a combination of soft pumpovers and hand “punch-downs”. Delicate is a good word to describe the process by which this wine was vinified.
Aging
60% new and 40% once used, tight grained Gamba and Taransaud, French oak barrels. It was aged for 24 months in barrel and decanted four times over this period.
