The fruit for this wine is sourced one of the oldest vineyards on the property, just across Route
322 from our tasting room. We call it Gravel Block because the vines are planted on land that
was once a gravel pit. As such, the soils are very rocky and drain easily, keeping the vines from
becoming too vigorous and allowing them to focus on developing fruit with great flavors.
Handpicked and whole-cluster pressed. Barrel fermented and aged, with about 25% in new 500L
French puncheon, and the balance in neutral barrique. Half of the blend was allowed to complete
malolactic fermentation. Regular battonage was performed throughout the nine months the wine
aged in barrel before bottling.