Our inaugural vintage at the estate offered us the unique opportunity to delve into the distinctive characteristics of each vineyard block. We meticulously hand-picked, sorted, and fermented each sub-block in small, open-top tanks. This approach provided valuable insights into the specific attributes of the soils and clone selections on the property. It was a year dedicated to laying the groundwork for the vineyard’s renaissance, adopting a no-compromise philosophy to cultivate the most expressive, authentic wines from our estate.
A thoughtful inclusion of stems (whole cluster) was employed in select fermentations to enhance complexity and texture. Following a brief cold soak period, the fermenters were allowed to warm, facilitating spontaneous (natural yeast) fermentations. During fermentation, the tanks were punched down to ensure optimal extraction. Post-fermentation, the wines were pressed, with press wine kept separate, and underwent malolactic fermentation and aging in French oak, with a modest percentage being new.
