Winemaking
Each year the vineyard
produces between two and four tons of fruit. On harvest day, the
fruit is rushed to our winemaker while it's still cool. On arrival, 50%
of the fruit is processed through the crusher/destemmer with the
rollers on the crusher open. This removes the stems but leaves most
of the berries intact. The remaining fruit is added as
whole clusters. A variety of yeast strains are added to separate
lots. Our favored strain is Assmanshausen (AMH) which
allows expression of indigenous flora. It is considered a color friendly strain that
enhances spicy (clove, nutmeg) and fruity flavors and aromas. All
lots are simultaneously inoculated with a Malolactic culture.
Punchdowns are done 3 times daily for the duration of the
fermentation. This process takes about six days. Each lot is then
pressed and allowed to settle for 3-4 days before being racked into
barrels. Our barrels are supplied by a mix of coopers including
Francois Frere and Tonnellerie Dargaud et Jaegle. The wine will rest
on 50% new oak for about 18 months before bottling. |
