Utilizing one-third whole cluster, the fruit is loaded to large open top fermenters. Native fermenation begins after 4-5 days. Gently extracted using both punch down and pumpovers. Pressed to tank once dry, and quickly settled before going down to a third new barrels. On the lees for 12-14 months, racked and blended, then back down to barrel for another few months before bottling. La Rinconada is the deepest, darkest and most powerful wine we produce. Though this parcel yields very little fruit, thankfully what we bring to the cellar is truly fantastic.
La Rinconada Vineyard