Washington, USA
Enjoyed with dick beeson at dinner, full bodied cab that smoothed right out after a good breath of fresh air.
Enjoyed with dick beeson at dinner, full bodied cab that smoothed right out after a good breath of fresh air.
Mar 27th, 2014The carefully selected hand picked grapes from the two Walla Walla Vineyards were gently de-stemmed and crushed. The grapes were then fermented in small ½ ton open topped fermentation bins at an average must temperature of 89 °F for 10 days. Multiple yeasts were used at fermentation for added wine complexity. The grape must cap was punched down by hand several times a day. At dryness, the grape must was lightly pressed into a settling tank for sediment settling. Next the wine was put directly into oak barrels where malolatic fermentation was completed. The wine received a total of 4 rackings during the nineteen months of barrel aging and was not filtered prior to bottling.
The carefully selected hand picked grapes from the two Walla Walla Vineyards were gently de-stemmed and crushed. The grapes were then fermented in small ½ ton open topped fermentation bins at an average must temperature of 89 °F for 10 days. Multiple yeasts were used at fermentation for added wine complexity. The grape must cap was punched down by hand several times a day. At dryness, the grape must was lightly pressed into a settling tank for sediment settling. Next the wine was put directly into oak barrels where malolatic fermentation was completed. The wine received a total of 4 rackings during the nineteen months of barrel aging and was not filtered prior to bottling.
Dec 22nd, 2013