2015 had an early start after a mild and dry winter due to the drought. This was complicated by cool weather in May when fruit is setting followed by an unusually hot season with 26 days over 100 deg. Harvests typically came in 40% short with shattered clusters and ours was no exception.
Fermented in small format stainless steel tanks. Cold soaked 5 days prior to fermentation. Temperature maintained below 80 degrees and a post ferment extended maceration of an additional 5 days. Malolactic fermentation occurred in barrel with aging on lees for at least one year.