Vintage Summary

The 2018 growing season was one of the mildest growing seasons in recent memory. Less than average rainfall during the winter months, though the March rains proved to be a savior. The late rains coupled with very cool weather set back the physiological development of all the vine cycles from flowering to fruit set a couple of weeks compared with 2018. Other than the usual heat during June and July, the late summer conditions were very mild and allowed us to ripen fruit later than ever with very slow sugar accumulation and high acid retention. Grapes were picked in several passes, on October 3,25,30.

Winemaking

The grapes were picked by hand. At the winery the grapes were given 24 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. 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 (27ppm total). Bottled June 28th, 2019, 230 cases produced.

Wine Stats

Brix at harvest: 19.8-21.0

Titratable Acidity: 6.8 g/L

pH: 3.08

Residual Sugar: 0.3 g/L

Alcohol: 12.0%