pink peppercorns, pomegranate juice, strawberry fruit leather, iris
raspberry, cherry pit, green tea, rhubarb, Aperol, garden tomato leaf
medium body with round mid palate; lots of acidity throughout
Food Pairing Ideas
- Chicken with Lemon Orzo
- Grilled Salmon with Dijon Glaze
We watch the vineyards very closely in the last 30 days before harvest (in an ideal world, harvest is in October). We harvest on flavor, although we do look at acid, ph, TA and brix.When the fruit comes in from the vineyard to the winery, the first thing we do is destem it – without crushing – into small 1-ton fermenters. We use proprietary yeast, which we’ve cultured from that year’s vineyard samples.Later in the fermentation process, we delestage, which is a kind of rack and return. The result is large, soft tannins – just the kind we like. After the delestage, we press off the juice and let it settle for 3 days to prepare for barreling down. We prefer the gentle aging achieved with neutral French oak. In addition, our reserve wines are never filtered. Our goal for each wine is to have just the right amount of soft tannins, balanced with luscious fruit and bright acidity.