Whole cluster pressed to tank, settled briefly before being moved to another tank for fermentation. After fermentation is active, the juice goes down to barrels and puncheons with no more than 15% new oak. No battonage and full ML. Left on lees for 10 months before going back to tank for an additional few months of aging. From wild, own-rooted old vines planted in 1971, this wine is always the most mineral and sea influenced in the range. The combination of old vines, cool ocean breeze, fog and marine soils create a wine of complexity.
Sanford & Benedict Vineyard