Hand harvested September 24th from vines planted in 2008 on the Black Sage Bench. Currently in the second year of organic transition, Sage Brush Vineyard has sandy loam soils with an alluvial gravel bar running through our block.
Whole bunches were gently direct pressed into tank, settled overnight, and then racked to two neutral barrels and one 500L neutral puncheon. The wine fermented spontaneously in barrel for 44 days, where it also completed 100% malolactic fermentation. The wine aged in barrel for 6 months on primary lees, which were stirred once a month. Bottled unfined and unfiltered.