The Wine Grapes were handpicked the morning of October 11. At the winery, each bin of grapes was foot tread and allowed to soak on skins for four hours. After whole cluster pressing, the juice was hyperoxidized, settled, and then racked off of gross lees to 100% NOVUM amphorae. The wine received micro-doses of sulfites during primary to encourage fermentation and discourage volatile acidity. Once primary fermentation was complete, the wine aged in amphorae for two months before being racked off of fine lees, homogenized, and bottled.
The Vineyard Jubilee Vineyard sits on the western edge of the Eola-Amity Hills on a mix of sedimentary and volcanic soils. Exposed to the warm setting sun through the growing season, large clustered Dolcetto ripens at an even pace, preserving acidity while slowing gaining sugar. Owners Steve and Mary Walker are conscientious growers dedicated to fully transitioning their vineyard to organic farming practices.
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