Vintage Summary

The 2017 growing season was characterized by moderate winter rainfall returning to the Los Alamos Valley, classic El Nino conditions. This resulted in a recovery year for the vines, with stronger growth, small yield increases and delayed bud break, at least in comparison to previous years. A slow start to summer made way for erratic heat spikes culminating on Labor Day weekend in early September. With the grapes being a bit behind at that point, a little heat helped get things ripe. The grapes were harvested on September 12th.

Winemaking

The grapes were picked by hand and given 48 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 old puncheons for spontaneous fermentation. The wine was NOT sulfured post completion of secondary fermentation with elevage in neutral puncheons on fine lees. Racked to tank one week prior to bottling. Unfined and unfiltered, and no sulfur. Bottled July 5th, 2018. 75 cases produced.

Wine Stats

Brix at harvest: 19.5

Titratable Acidity: 6.4 g/L

pH: 3.15

Residual Sugar: 0.4 g/L

Alcohol: 11.7%

No Added Sulfites