Harvest Date October 2nd

Growing Season 2014 was the third straight outstanding growing season in a row, following the excellent 2012 and 2013 vintages. Dry winter and spring conditions limited canopy vigor, and a warm growing season with a lack of extreme heat spikes resulted in prolonged, even ripening through harvest. The resulting wines possess great site specificity, depth and quality.

Winemaking

• Hand-harvested, picked at night
• Hand-sorted, cold; 5% whole cluster inclusion
• 6-day cold soak, 24 days total maceration
• Spontaneous malolactic fermentation in barrel
• Gentle pump overs and delestage
• Fermented with indigenous yeasts in small, open-top, stainless steel tanks
• Aged 15 months in French oak barrels, 54% new
• Coopers: Francois Frères, Cadus, Remond
• Unfined and unfiltered; bottled January 2016