Dark, tannic and ripe fruit character abounds in this vintage. Sweet American oak character resides in the background and supplies even more structure to this wine. It is surprising how approachable this wine is in its youth and at the same time, it’s comforting to know that it has the substance to grow and mature in the bottle for years to come. Very impressive.
4.44 tons of estate grown Saperavi grapes were harvested by hand on October 8, 2019. The grapes had 20 brix natural sugar, 14.6 g/l TA and a 3.06 pH. These were destemmed, crushed, and inoculated with yeast. Fermentation lasted for 14 days at 58-72 degrees and a full malolactic fermentation was completed. The must was pressed and on January 24, 2020, the wine was transferred into new and used American oak barrels. The wine currently has 7.7 g/l TA, 3.41 pH, 12.4% alcohol and 0.4% residual sugar. Approximately 245 cases will be bottled.