Description

In The Vineyard
The wine is made from 13 to 16 year old trellised vineyards, planted in sandy, loam soils. The vineyards are meticulously farmed and managed to yield below 6 tons per hectare.

Harvest Date
Second week of March.

Winemaking
Grapes are handpicked and cold soaked for 24 hours. Fermentation is initiated with selected yeast strains and is kept under 26°C. Malolactic fermentation is completed in tank and the wine is matured for 6 months, using French and American oak. Prior to bottling the alcohol level is reduced to less than 0.5% ABV as gently as possible through a specialized process.

Tasting Note
A medium bodied wine with aromas of ripe red fruit and caramelized popcorn. Well-balanced with gentle oak texture.