Fruit sourced from Black Sage Gravelbar, from 15 year old vines. Row orientation is North / South with a combination of organic and conventional viticulture produce high quality fruit with a real “sense of place”. Sustainably farmed with a crop level of 3.2 tons per acre.
Fruit was whole cluster pressed and allowed to settle before an indigenous fermentation began. Once a 4.5 brix depletion was reached we inoculate with yeast strains DV10 (barrel portion, 70%) and D47 (concrete portion, 30%) These strains help promote complexity and accentuate ripe fruit flavours. As soon as fermentation is complete the wine is racked and aged on light lees for 5 months in a 500 liter puncheon and 300 liter concrete upright barrel. Stylistically we perform Battonage once every 2 weeks during the aging process to bring weight, texture and length. The wine is then stabilized, filtered and bottled. Simple but sensible winemaking.
Delicious aromas of apple blossom, pear, wildflowers and pineapple leading to a full mouth-feel of fruit, texture and a persistent mineral backbone. The wine finishes with bright juicy acidity and remarkably long finish.