Description
Grapes were handpicked, and optically sorted around 25.5 brix throughout 2 vineyards within the Stag Leap District AVA. After a 3-day cold soak, tank temperatures were brought up to 95 degrees for maximum color extraction. After full extraction has been achieved, temperatures were brought down, cooling the tank and slowing the fermentation to capture the freshness and elegance of the fruit. We pressed “sweet” allowing the final stages of fermentation to take place in French oak barrel.
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