This is a vineyard designate, single clone (115) selection from the prestigious Hilliard Bruce Vineyard. Hand picked in two different picks from the south-eastern facing slopes. Sorted and fermented for 12 days in small open top fermenters with wild yeast (which allows for an extended
maceration as the yeast are slow to work in the very cold winery atmosphere) and with 10% whole cluster.
Matured sur lie for 10 months in 20% new Damy French oak and neutral French oak barriques, while natural malolactic fermentation took place. Racked one time and bottled unfined and unfiltered. The wine is silky, with subtle red fruit and bright in the mouth with classic old world Burgundian aromatics, and spice. Silky smooth tannins, it has great depth and an earthy long finish. Very drinkable now and a great complement with cassoulet, duck, and oily fish like Ahi tuna and salmon
Alc. 13.3%, pH 3.50, TA 6.10
116 x 12 pack cases produced