Winemaking Notes:

Grapes were harvested oin the early morning.  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 and fermented to dryness in 12 days.  The barrels were then topped and aged on lees for six months before being recombined for bottling. 

Tasting Notes:

Strawberry and watermelon with vibrant acidity.