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The grapes for this wine were harvested on
September 21, 2006 about two weeks later than normal. The grapes were
picked at 22.0 degrees brix with 3.17 pH and 8.55 total acidity. The
quality of the fruit was outstanding with fine balance. The grapes were whole cluster pressed, the must settled for three days at 55 degrees F. 75% of the must was put into a stainless steel tank and fermented slowly for almost five months at a temperature between 52 – 57 degrees F. The balance of the must was fermented in neutral barrels. The lots were blended prior to bottling in February. The wine is medium bodied and has lovely aromatics with hints of orange blossom, lemon peel and figs with flavors of tart apple, bitter almonds, minerals and a bright citrisy finish. The wine has a lush fruit quality to it, with great length. 380 cases were made.  |
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