Description
Upon arrival at the winery the grapes were destemmed and crushed before three to five days of cold soaking to enhance the extraction of color and flavor. The must was fermented in upright closed-top fermentors at a maximum temperature of 85°F. The wine remained in contact with the skins for approximately 20 days before pressing. It was then rack to barrel where it underwent malolactic fermentation to enhance the mouthfeel. This wine was managed as individual lots and racked up to four times during aging which occurred in a combination of new and used French oak barrels – William Hill Winery
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