The grapes from a special block in our Dry Creek Vineyard were whole-cluster pressed and settled at ambient temperatures. We introduced yeast hulls to the juice to increase surface area and allowed the naturally occurring yeast to take over fermentation. Fermentation occurred at 18-20C in French oak barrels and lasted around 2 weeks. After fermentation, the lees were stirred up once a month.
Food Pairing Notes
Pair this sumptuous wine with white fish, scallops, lobster, roast chicken, or popcorn with truffle oil.