HAND-PICKED AND WHOLE-BUNCH PRESSED. THIS CABERNET FRUIT WAS TAKEN FROM A NEWLY CANED PRUNED SECTION OF OUR VINEYARD. THE VINES HAVE RESPONDED WELL TO CANE PRUNING, AND THE FRUIT RIPENED CONSISTENTLY.

ACID WAS SPOT ON FOR ROSÉ. WANTING THE TEXTURE OF A SOLIDSY FERMENT, IT’S NOT COLD SETTLED. THIS ONE WE YEASTED, THE ONLY WINE TO GET YEAST ADDED THIS YEAR.

AFTER THE FERMENT WAS DRY, THE LEES WERE STIRRED IN TANK ONCE A WEEK UNTIL IT FLESHED OUT ENOUGH TO GIVE VISCOSITY AND TEXTURE. HARD-RACKED, SPENDING 3 MORE MONTHS WITH ITS FLUFFY LEES. NICE AND TEXTURAL BY THE END OF IT ALL.