These grapes are grown at the top of the hill so they get the least amount of water which promotes better root growth and an “earthy” flavor profile. The grapes were harvested September 14th, 2016 at a Brix of 23 and immediately destemmed into mostly whole clusters. We cold-fermented the must for eight days to create a very dry wine. During fermentation the must was “punched-down” (mixed) very gently to minimize tannins from seeds. This wine was moved to a stainless steel tank without pressing the grapes (freerun) which further minimizes tannins.