Vintage Summary

2015 started off with a cool, dry winter followed by an early spring. Spring was quick, as the strong northwesterly winds lasted for only a few weeks. The lack of wind coupled with the spring and summer warmth yielded vigorous canopy growth in the vines. As the summer progressed into fall, temperatures decreased allowing the grapes to ripen slowly and retain their acidity. The grapes were harvested September 20th under the harvest moon.

Winemaking

The grapes were picked by hand and clusters infected with noble rot were retained, about 2% botrytis. At the winery the grapes were given 10 hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins, followed by pressing the grapes.  No sulfur was added to allow the juice to oxidize slightly.  After a 36 hour cold settle in tank, the clean juice was racked off the solids to another tank for spontaneous fermentation. The wine was sulfured post completion of secondary fermentation with elevage in tank on fine lees. Racked off fine lees a month prior to bottling. Unfined and unfiltered. The only addition we ever use is sulfur.  Bottled June 4th, 2016. 98 cases produced.

Wine Stats

Brix at harvest: 22.0

Titratable Acidity: 7.0 g/L

pH: 3.25

Residual Sugar: 0.7 g/L

Alcohol: 13.5%