2019 Tempranillo
Di Arie Vineyard - Shenandoah Valley
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.
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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.
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The wine has been bottle aged for 3 years and is pending release in 2023. Fermented with 100% indigenous yeasts. Contains sulfites.
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100 cases produced
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.
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The fermentation methods were natural and yielded a high quality ferment. <0.3g/l of sugar and full malolactic conversion.