This cuvée, from estate-grown fruit, undergoes 100% whole-cluster fermentation using natural yeast, and spends 17 months in 20% new French oak. In this vintage, it is not quite optimally ripe, showing dill, astringent tannins, and tart berry flavors. The barrel influence, at least for now, is immaterial.
This cuvée, from estate-grown fruit, undergoes 100% whole-cluster fermentation using natural yeast, and spends 17 months in 20% new French oak. In this vintage, it is not quite optimally ripe, showing dill, astringent tannins, and tart berry flavors. The barrel influence, at least for now, is immaterial.
This cuvée, from estate-grown fruit, undergoes 100% whole-cluster fermentation using natural yeast, and spends 17 months in 20% new French oak. In this vintage, it is not quite optimally ripe, showing dill, astringent tannins, and tart berry flavors. The barrel influence, at least for now, is immaterial.
This cuvée, from estate-grown fruit, undergoes 100% whole-cluster fermentation using natural yeast, and spends 17 months in 20% new French oak. In this vintage, it is not quite optimally ripe, showing dill, astringent tannins, and tart berry flavors. The barrel influence, at least for now, is immaterial.