Meticulous Grape Selection and Harvesting
Grapes were hand-selected from Delaire Graff Estate’s mountain vineyards over multiple ripening periods. Selection was based on flavor development, ensuring optimal sugar concentration and a perfect balance of acidity.
Precision in Quality Management
As part of a rigorous quality control process, extensive bunch sorting was carried out to select only the finest grapes.
Winemaking Process: Preserving Freshness and Purity
The grapes underwent whole bunch pressing and were then barrel fermented for 14 days. The wine matured for 10 months in 225-liter French oak barrels, with 40% new oak used to enhance structure and complexity.
Minimal Intervention for Maximum Freshness
To preserve the wine’s freshness and vibrancy, no bâtonnage (lees stirring) or malolactic fermentation took place. This approach maintained the wine’s crisp acidity and pure fruit expression.
