Grapes were harvested in the early morning and immediately pressed to tank on a gentle cycle. After a cold settling period of 24 hours the clarified juice was racked to a stainless steel tank where the wine was fermented at around 56F. This long cool ferment, using native yeast, allowed for an extremely long primary fermentation period of 30 days. After fermentation secondary malo-lactic fermentation was blocked and the wine remained on lees for 3 months prior to bottling. 147 cases produced.
Meadowlark Vineyard
Elevation: 2240 ft
Aspect: South facing
Soils: Sandy Clay Loam
Planted: 2001
