After harvesting, the grapes began six days of a cold soak at 50 degrees. The wine started an 18-day fermentation using native yeast with a maximum temperature of 82 degrees. When fermentation was complete, the tank was slowly drained to capture the wine’s optimum concentration. Only the free run juice was used and aged for 22 months in 30% new 500 L French oak puncheons. This wine was racked twice in the first year and three times in the second year of aging then bottled unfiltered.
Everything about the 2015 vintage was early, from bud break in early March to harvest. The warm summer days and lighter than average yield accelerated the start of harvest. We harvested all the Petite Sirah for this wine in one day, September 22nd.