The 2019 vintage brought upon a very wet winter, frequent foggy spring mornings, and a mild summer with just a handful of brief heat spikes. Temparate fall weather allowed for extended hang time, and our last fruit came off the vines in late October.
We hand-harvested grapes during cool morning hours as the fog blanketed the valley below. The wine was fermented in stainless steel and then underwent native malolactic fermentation in barrels to round acidity and softly integrate the vanillin character of French oak (72% new). After barrel aging for 21 months, the wine was bottled without fining or filtration.
