Harvest was a drawn out affair in 2020, with grapes at all of our sites taking their time in getting ripe. This allowed us to monitor ripeness levels incredibly closely and call pick dates when they were exactly right for each variety & site. Grapes were direct-pressed into stainless steel tanks, then settled for 24 hours. After racking off the gross lees, the juice was racked into a stainless-steel tank for fermentation. This blend is co-fermented; we add each successive varietal into the same tank, building the yeast culture with fresh sugars. The 2020 vintage had lovely amounts of acidity and went through malolactic fermentation - with the final pH a perfect 3.20. The residual sugar is a lean 3 g/l which helped to round out the palate and the wine was filtered prior to bottling. Aged for only a few months in stainless-steel tanks, this wine is designed to drink in its youth.
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