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 percent
of the fruit is processed through the crusher/de-stemmer 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 Ausmanshausen (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.
Punch-downs are done three times daily for the duration of the
fermentation. This process takes about six days. Each lot is then
pressed and allowed to settle for three to four 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 percent new oak for about 18 months before bottling. |
