Harvest

Hand-picked into half-ton bins October 18, 2018.

CHEMISTRIES
- Brix 27.0°
- TA 0.53 g/100ml
- pH 3.51

Winemaking

- YEAST: Lallemand Uvaferm 43
- FERMENTATION: 10-ton open-top tanks, using délestage and punchdowns
- TEMPERATURE: Peak fermentation at 95°F
- MACERATION: Two weeks on skins
- MALOLACTIC: 100% malolactic in barrels

Aging

17 months in 60-gallon cooperage

- BARREL TYPE: French oak, thick stave, very tight grain, 60% new wood
- COOPERS: Saury, Saint Martin, Nadalié

Food Pairing

A wonderful compliment to roasted pork tenderloin with celery root puree.