We sourced the fruit for this wine from vines planted in 1948. The three acre vineyard is carefully tended to by our team throughout the year and yield’s about 6 tons annually. The fruit is harvested at first light and whole cluster pressed to tank for cold settling. The juice is then barrel fermented and aged sur lie for 8 moths in neutral French oak barrels. About 30% of the wine is put through Malolactic fermentation to round out the acid and add another layer of complexity to this wine.

Our Price: $14.00 Bottle
Tasting Notes in Adobe Acrobat PDF Format