(From 2012 Vintage) The fruit is brought to the winery, crushed, and the juice immediately pressed from the skins, and allowed to settle for two to three days at 40F. The must is racked from the lees into fresh stainless steel tanks and allowed to warm to 50F; the lees are filtered and returned to the racked must. The juice is then inoculated with yeast and yeast nutrient, and once fermentation is underway, 40 percent of the lot is transferred to new French and American oak barrels, where the fermentation is completed at a temperature of 60 to 65F after one to two weeks. The 60 percent of the blend remaining in stainless steel completes fermentation at a temperature of 50 to 55F over a period of three to four weeks. At this point, the barrel-fermented lots are transferred to tank, the barrels cleaned, and the wine returned to barrel with a slight addition of sulphur dioxide. Over the six months the wine remains in barrel, the fine lees are stirred and the barrels topped roughly once every three weeks. Up to between ten and 15 percent of the wine undergoes malolactic fermentation. The barrel lots are then blended with those in stainless steel and chilled, fined, filtered and bottled.
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Robert Parker(From 2012 Vintage) Rating: 87/100 - As reviewed by Robert Parker on 12/21/2013