Barrel Program: Fermented in stainless steel; aged 5 month in Neutral French Oak
Winemaking: 100% carbonic fermentation. First week is an enzymatic break down of sugars vs yeast break down. After 2-3% sugar depletion we open the lid, throw yeast into the tank and finish primary fermentation (sugar into alcohol). Day 12-16 when the available juice is dry (showing no sugar), we press the wine removing skins, stems and put the wine back in tank
Notes: Nose of herbal black tea and lavender followed by burst of crunchy cranberry and raspberry on the palette finished with delicate tannins.
Denis Hoey
Circle B Vineyard, Paso Robles