The perfectly completed phenolic maturity of the grapes allowed manual picking when perfectly ripe, sorting, destemming, then cold pre-fermentation maceration.
After the cold soak time comes alcoholic fermentation during which the tannins are extracted. Extraction is done by punching down the grape skin cap to the bottom of the tank. Fermentations were rich, powerful and the wine was introduced into the barrels where malolactic fermentation takes place, adding suppleness and smoothness during the aging interval.
The new wine has a deep purple color, a bouquet that exhales fruit and ample tannins in the mouth. There is no trace of over-ripeness, with all the opulence and richness of extreme maturity.
Climate
After the stress of 2017 including the fires, we hoped for a more relaxed harvest this year, and Mother Nature delivered. The 2018 vintage required patience in the growing cycle because the development and flavor maturation took extra time, then rain in early October was followed by dry spells and moderate heat, rewarding our patience and the courage it took to wait for exactly the right time to harvest.