Vintage Summary

The 2018 growing season was characterized by less than average winter rainfall returning to the Los Alamos Valley. Early spring rains helped the vines get a needed drink to start off the growing season. Early summer was very warm which resulted in great fruit set, followed by a very mild later summer, with a long ripening season. The grapes were harvested on September 24th.

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 June 28th, 2019. 124 cases produced.

Wine Stats

Brix at harvest: 19.5

Titratable Acidity: 7.5 g/L

pH: 3.17

Residual Sugar: 0.4 g/L

Alcohol: 11.6%

No Added Sulfites ØØ