2019 Tempranillo
Di Arie Vineyard - Shenandoah Valley
Grown at 1,700 ft
2 tons harvested on September 23, 2019
The morning was cool and the grapes had been grown at a fish friendly certified vineyard. I had some control and was able to request very minimal pesticide use for my section of vines throughout bloom and ripening but this vineyard is not organic certified.
The fermentation methods were natural and yielded a high quality ferment. <0.3g/l of sugar and full malolactic conversion.
Fermentation
and Elevage
The 2 tons harvested were fermented separately in 2 tanks. 1 at 0.8 tons fully destemmed and 1 at 1.2 tons with 20% whole cluster. I use the whole cluster to contribute a slight peppery flavor while also integrating another element of fine tannin.
After sugar was consumed the wines were blended into a single tank and barreled down to 40% new American oak and 60% neutral oak barrels. The barrels were regularly topped for 6 months then bottled.
The wine has been bottle aged for 3 years and is pending release in 2023. Fermented with 100% indigenous yeasts. Contains sulfites.
100 cases produced
