Appellation: Monterey County
Maturation: Fermented in Neutral French Oak
Aging: Stainless Steel for 2 months
Production: 568 cases
Alc. by Vol.: 12.5%
Best to Drink: Now through 2017
Our estate vineyard nestled in the hills of Carmel Valley had an excellent season in 2015, marking a strong beginning to our story on this property. This is our first harvest of the estate Sangiovese, and we’re thrilled to present this fine wine. Harvest took place on October 5th at an average degrees Brix of 21.8 before being cluster sorted and lightly pressed for four hours. The juice was chilled to 45F for 24 hours and inoculated with VL2 yeast to enhance the varietal aroma. The wine was then fermented in Neutral French Oak for 14 days to soften some of the bright, natural acidity. Once complete, the wine was aged in stainless steel at 40F for three months to preserve the delicate aromatics and fresh, bright flavors.