Grapes were harvested on October 6th in the cool evening. The whole clusters were loaded directly into the press and the juice was extracted at low pressure to minimize the draw out of color. The juice was settled overnight before being barrel down (10% New French Oak) and fermented to dryness in 7 days. The barrels were then topped and aged on lees for four months before being recombined for bottling.
Grapefruit, guava, watermelon and wet stone.