Winemaking Notes: Fruit from the Hanck Vineyard was machine harvested, destemmed and partially crushed, and gently pressed. 75% of the juice was fermented cool in stainless steel using select yeast strains to enhance fruity aromas, and 25% was fermented in neutral French oak puncheons to enhance texture. The portions were then blended prior to filtering and bottling.
Aging: 75% in stainless steel for 6 months, 25% in neutral 500L puncheons for 5 months.



