Tasting Note: A vibrant, red-purple in color with bright aromas of boysenberry, bing cherry, raspberry and banana. The fruit complexion on the palate is equally bright, dominated by boysenberry and raspberry. The luscious fruit and lingering acidity make this wine ideal as an aperitif.
Winemaking: Hand pick roughly 38% of the fruit and put those whole clusters directly into the fermenters, in a winemaking process called carbonic maceration – no yeast or pumping over of the fruit is done. The other technique is to gently de-stem and crush the fruit going to the fermenter, pump over and extract with fairly short, warm fermentations. Vinification: Stainless steel fermented 38% Carbonic maceration (whole cluster fermented) 62% Traditional red wine fermentation. Fermentation to 85°F
Vineyard : Harvested from the ‘Wildflower’ vineyard in the town of Greenfield in Monterey County. The vines are grown primarily in Chualar loam soils, but about one third are rooted in Arroyo Secco gravely, sandy loam. Both soils are underlain by stones deposited from the Arroyo Secco. This creates a four-foot rooting zone that keeps the vine’s vegetative growth and fruit in balance. Additionally, the cool climate and winds of the Salinas Valley extend the growing season and retain the natural grape acids and intense varietal character of the grapes.
Sustainably farmed grapes
Acidity 5.6 g/L
Residual Sugar 5 g/L