The 2013 growing season was early, even and all-around excellent. A warm, dry spring brought early bud break, helped with canopy vigor and berry size, and created ideal conditions for flowering and fruit set under sunny skies. With the exception of one heat spike in late June and early July, temperatures were consistently in the zone for optimal vine activity, resulting in notably healthy vines as fruit went through veraison and began to ripen. This vintage gave us the extraordinary gift to pick what we wanted, when we wanted.
Rich gold color in the glass, with aromas of green Anjou pear, guava and white peach blossom, this wine offers an aromatic complexity that can only come from the unique site of Durell Vineyard. The depth of the minerality in the mouthfeel is juxtaposed with a creamy and smooth mouthfeel. Hints of French pastry and spicy oak highlight the long, luscious finish.
Our grapes were gently whole-cluster pressed for over four hours (Press cycle used in Champagne). The juice was racked off its lies after it had a chance to settle down in a tank for at least 24 hours at 50°F. It was 50% fermented in a concrete egg and 50% in barrels, with a blend of 50% new French oak and 50% neutral oak. Only 25% of the wine was allowed to go through malolactic fermentation in order to preserve the brightness of the wine and gain just enough roundness on the palate. Aged "sur lies fines" for 12 months, this wine will cellar for years.
TA: 5.61 g/L
RS: <0.1 g/L Dry
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