The weather in 2014 was terrific. Sunshine and warmth came when we needed it. It was a classic, even, vintage from start to finish. A moderately warm summer moved ripening along well, and crop size was good, so that inferior and under ripe clusters were quickly dropped.
These lots were hand-harvested at an average of 26.1 Brix and then twice hand-sorted and then cold soaked for six days in open-top, temperature-controlled fermenters. Two daily punchdowns during fermentation kept the caps immersed and extracted superb flavor and structure. After twenty-nine days on their skins the must was gently pressed into French oak barriques where it completed ML fermentation over the winter. Press fractions were not used. Barrels were of the highest quality; 100% French, 45% new, three-year air-dried, medium-toast with toasted heads and handcrafted by Boutes and Francois Frères. Seventeen months maturation in barrel with two rackings and one egg white fining integrated flavors and developed its textured mouth-feel.
100% French, 45% new,