We harvested on Tuesday October 23rd after calling the pick 2 weeks earlier, only to find the tractors could not get up the vineyard hills due to mud! We waited through another storm and were blessed with warm, sunny weather that dried out the clusters and enabled the berries to obtain the last little bit of ripening we needed. We sorted the clusters in the winery, then destemmed and sent the must to tank for a 5 day cold soak. After 5 days, we turned the cooling off and allowed the must to warm up naturally and inoculated with MT yeast. During the 5 day cold soak and 12 day fermentation, we performed daily pumpovers to extract the beautiful fruit, without extracting too much tannin. We pressed in the EuroPress (bladder press), settled overnight in tank, then barreled down to100% French Oak, using 60% new oak (combination Taransaud, Vicard, Remond, Gamba, Sylvain, François Fréres, Cadus). After primary was completed, we inoculated with EnoFerm Alpha malolactic culture.
Deep rich purple in color, the nose is a tight mix of bittersweet chocolate, blueberry, blackberry, cassis with a suggestion of sandalwood. This wine is robust, silky and sweet – showing dark fruits and leather on the palate, with a long, lingering, juicy mouthwatering finish.
Balanced and complex, this wine is drinkable now, but should age nicely for another 10 or more years.
Clone: No clone, Monte Rosso field selection
Inoculated with MT yeast and EnoFerm Alpha for malolactic fermentation
Cooperage: 100% French, 75% new. 21 months in barrel.
TA: 6.2 g/L
VA: 0.72 g/L
Produced: 250 cases