producer notes: The grapes were hand harvested at 23.2° Brix. The soil at this particular site has a low pH which lends to wines with greater tannin potential so a combination of punchdowns and delestage are done during fermentation to manage tannin extraction. Indigenous yeasts and bacteria carried out both primary and secondary fermentations. The wine was aged in 25% New French oak for 18 months. This wine is… Unfined. Unfiltered. Untampered.
Yes, cherries, and other dark fruit & stony minerality wrapped around deeper black-plum & spicy/savo..
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