The 2014 growing season will go down in history as the vintage with low humidity and lots of sunshine. This rare phenomena for Long Island helped to produce spectacular fruit flavors with amazing concentration, especially when the crop level was carefully monitored and adjusted down. All fruit was handpicked starting mid-October and finishing on November 4. Careful selection was carried out in the vineyard and on our sorting table. The grapes were de-stemmed and cold-soaked at 50°F for three days, followed by a warm fermentation (88°F) that completed between 14 to 20 days. During peak fermentation, the wine underwent three pump-overs a day, aerating and preserving the wine’s fruit character and increasing its deep coloration. The grapes were pressed gently, and 100% of the wine finished malolactic fermentation in 225-liter oak barriques, 11% of which was new oak. Only a small press fraction was fined with egg white. The wine was racked five times and matured for a total of 12 months in oak and was bottled on January 30, 2016, producing 1,983 cases of 750ml bottles.

ANALYSES
Average Brix at Harvest    20.8 to 23.8    Titratable Acidity    4.5 g/L
pH    3.6    Residual Sugar    0 g/L
Alc. by Volume    13.2%