In the Cellar: Picked at separate times we only half-filled the barrels with the Cab Franc initially, and then blended the pinot, in barrel, for a co-fermented wine. Both varietals were only gently macerated and left on their skins for a short few hours before direct pressing. The wild yeasts that came in on the fruit from the vineyards kicked off a long, cool fermentation — which ensured preservation the fruit’s pretty aromatics. After 4 months, the fermentation was finally complete and we bottled at the end of March in 2019.
The Vintage: the spring and summer were very dry and warm; however, we didn’t suffer from any serious heat spikes and a cool autumn extended the vintage. That allowed grapes to hang and develop complex flavors on the vine while retaining fresh acidity.