Welcome to Bar Back !
The 2016 ripening season was cooler on average than the previous three, with lower daytime highs and colder nights. Although harvest started a week earlier than average the fruit quality was high given the even growing season. No significant heat spikes during ripening took place, yet fruit came in all at once over a two to three-week period.
Winemaking Hand-harvested grapes Pressed whole-cluster 90% stainless, 10% barrel fermented Native and selected yeast strains Native malolactic fermentation; 100% 5 months sur lie; weekly bâtonnage Assemblage: January, 24, 2017 Minimal SO2 additions Bottled unfined