This wine begins with pure concentrated characteristics of plums, blackberries, rhubarb, earth, leather, cedar and molasses. Dense fully ripe tannins grip your palate with this wines juicy mouth feel and long lingering finish. This is a dense full-bodied true to varietal style gem.
||99% Petit Verdot, 1% Cabernet Sauvignon
||Santa Ynez Valley
||Friday, October 15th
||De-stemmed, cold soaked, open top fermentation, punch down, 100% Malolactic fermentation
The Petit Verdot was hand sorted for quality then de-stemmed. Then cold soaked for 5 days to extract spice and floral characters, while softening harsher tannins. Fermentation took place in open top fermentors and punch down by hand twice a day. The wine was then gently pressed off skins then racked to French barrels (20% new oak). The barrels were fined then racked clean off fining lees and the wine was bottled unfiltered.