WINEMAKING Harvested at night in late August at the pinnacle of ripeness, the clusters were delivered to the press crisp and cold. Pressing was slow and gentle, to extract only the purest of juice from the berries, then rested in tight grained, lightly toasted, French oak barrels. The barrels were kept cold, enduring a natural slow fermentation, lasting for over two months. Malolactic was inhibited in three of the five barrels, and the wine was aged sur lies with batonnage. The finished wine was racked just prior to bottling. We recommend decanting prior to drinking, as the wine is made with very little air. WINEMAKER'S NOTES This spirited wine is full of life now and will mature with marked complexity. Asian pear, minerality, spice, bracing acidity are all tightly wound in this lively and blossom perfumed wine. The intense stony and citrus palate with a feminine temperament perfume notes tightly grips and support the wines acidity. |