2009 was a good year. There were very few days over 90 degrees in August, and the nights were cool. Ripening happened quickly and acids were high. Some irrigation was used. A portion of the grapes in this wine were harvested from Turk Mountain Vineyards, Albemarle County.
The grapes were hand-harvested, hand sorted, then de-stemmed without crushing (whole berry). Fermentation vessels were a combination of open-top stainless steel tanks and fermentation bins. The lots were kept separate. Punch-downs and gentle pumpovers were done during fermentation to extract color, tannins, and structure. Different yeast strains were used for each batch to start alcoholic fermentation, in order to increase the wine’s complexity. Many lots underwent an extended maceration (up to 2 months) to increase mid-palate body. After maceration, the lots were transferred to French oak barrels for malolactic fermentation and aging. The final blend was determined through exhaustive tastings, trial blends, and individual barrel selection prior to the first racking in June 2010. After eighteen months in barrel, the wine was fined with egg whites just before bottling. No filtering was done in order to maintain the complexity and life of the wine and increase the aging potential.
Cases Bottled: 992