A cool, damp early spring delayed the beginning of the growing season. Late spring and summer temperatures were also below normal, further slowing vine development. Two autumn heat spells were followed by inopportune rains. Fortunately, we were able to harvest all of our blocks between September 27th and the end of October with little impact from the weather. Overall the vintage yielded wines with great flavor and acidity.
We harvest our grapes based on the ripeness of the tannins. The fruit was hand-picked and hand-sorted in the vineyard in the cool morning hours to preserve the aromatics. The clusters were then gently de-stemmed with no crushing. The most important step for the fruit is a cold-soaked in open-top fermenters for four days and then inoculated with yeast.
Each tank was manually punched down daily throughout maceration. Upon completion of primary fermentation and maceration, the free-run wine was transferred to tank for settling. Next, the individual lots were racked in French oak barrels, 39% new, and aged for 17 months prior to blending and bottling.