WINEMAKER’S NOTES: We foot stomped all the fruit and left it on the skins for 12 hours. Then it was pressed into stainless steel tank where all three varieties fermented together for just over 14 days. The result is a 100% finished wine. This means it fermented until it went dry using only native yeasts and went through spontaneous malolactic fermentation. Each variety brings a unique quality to the wine - spice comes from the Zinfandel, acidity from the Valdiguié and texture from the Trousseau.
A blend of 97% Valdiguié, 2% Zinfandel, 1 % Trousseau
