We love a challenge and 2011 was one. Cooler weather meant it took about three weeks longer to ripen. We harvested from two different blocks of a single vineyard and fermented in stainless steel barrels. We fermented half in stainless steel for brightness; the other half in oak to smooth out the green notes. Then we blended them back together for a complexity that reflects the best of both worlds. Proving once again that good things come to those who wait an extra three weeks.
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