WINEMAKER'S NOTES:
Grapes were hand-picked and brought directly to the winery in 1/2 ton totes. They were carefully sorted by hand; whole cluster pressed and placed into temperature controlled stainless steel fermenters were it was slowly cold fermented at 45°F for maximum varietal character. The wine was fermented in small lots so we could use more than one yeast strain to give more complexity to the aromatics. It was an extremely cool, slow fermentation that took more than a month to complete. The wine was aged in stainless steel before being bottled and then aged in bottle a minimum of one year.
