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By nose: Toasted oak, plum compote and cardamom. By mouth: Black berry, plum with soft, but supportive tannins. Calls for grilled lamb chops on a summer night.
Hand picked from Winery blocks 2 and 4 (Pommard 5), block H-5 (clone 828), and block P-6 (clone 13, Thomas Road) the grapes are de-stemmed into small open-top half ton macro bin fermenters or into stainless steel tanks where they are cold-soaked (using dry ice) for four to seven days. Before fermentation is complete, the new wine is gently pressed from the skins and transferred to French oak barrels. Fermentation then goes to completion in the barrels, allowing us to stir the lees as the wine goes through malolactic fermentation.
Clone 828 brings the hearty ripeness, Clone 13 sprinkles in the forest floor and savory qualities, while Pommard 5 layers in the silky texture and roundness.