We love a challenge and 2011 was one. Cooler weather meant it took about three weeks longer to ripen. We harvested from two different blocks of a single vineyard and fermented in stainless steel barrels. We fermented half in stainless steel for brightness; the other half in oak to smooth out the green notes. Then we blended them back together for a complexity that reflects the best of both worlds. Proving once again that good things come to those who wait an extra three weeks.
ترست بايلوت
منذ أسبوع
منذ أسبوعين
منذ يوم واحد
منذ أسبوع
