This is one of the coldest vineyards in the country. Juicy strawberries and light cream abound in a berry bowl sort of way with just a tough of a ferrous character and soft earthiness. A touch of rhubarb sweetness emerges on the palate with a bit of green peppercorn and loads of refreshing acidity. Absurdly easy to drink a bottle.
The fruit was handpicked the last week of April and entirely destemmed with the grapes left intact, then cold soaked for two weeks. The top portion of the tank receives a bit of hand plunging but the bottom sees a partial-carbonic ferment. Fermentation kicked off naturally and lasted about three weeks with the wine spending an additional week post-ferment on the skins. The lot was pressed back to tank and malolactic fermentation occurred naturally over the winter. The wine was racked off of its lees and bottled with a small dose of sulfur.
Farming: Sustainable, Unfiltered/Unfined