The 2014 growing season will be remembered for its low humidity and ample sunshine. This rare combination helped to produce spectacular fruit with fresh flavors of pure nature.
 
The fruit ripened nicely and, after a long hang time, was hand-picked and -sorted on October 15, 2014. The grapes were de-stemmed, crushed and gently pressed and the juice well-settled and fermented slowly in stainless-steel tanks at a maximum of 67° F for three weeks. The wine rested on the fine lees for three and a half months. A sweet reserve was made from the same juice and added in to bring forward a natural fruitiness. The wine was filtered and bottled on April 3, 2015. Only 658 cases of 750ml bottles were produced.
 
Analysis
Average Brix at Harvest
18.8
Titratable Acidity
6.7 g/L
Alc. by Volume
11.5%
pH
3.01
Residual Sugar
8.0 g/L