In the Cellar: Handpicked at separate times we gently fermented these varietals whole cluster with very little pumping over on the Cab Franc; and a bit of pigéage on the Pinot Noir. We co-fermented the varietals and the wild yeasts that came in on the fruit from the vineyards kicked off a relatively long fermentation. We pressed this wine earlier than we typically press our reds and we bottled at the end of March in order to preserve the youthful, vibrant fruit’s fresh character.
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.