The 2018 growing season started with a mild winter and spring. There was rain in early and mid-January and a fair amount in March and April filling our lakes. With a warm July, markedly cooler temperatures in August with no heat spikes, the weather remained ideal through September and October. There was a little rain in early October, but warm weather and dry breezes followed, allowing the grapes to hang on the vines longer and further develop their flavors. Harvest continued through November because of the ideal weather enabling the fruit to stay on the vine with no pressure from Mother Nature.
The fruit was hand harvested in the cool morning hours and brought to the winery in half ton bins. First, the clusters were first sorted by hand. The fruit then ran through a small de-stemmer prior to the individual berries being sorted to ensure that the most ideal grapes were chosen. These berries were delivered to a fermenter where there was a period of resting on skins. Warm fermentation temperatures were encouraged along with gentle cap maceration to achieve the desired color and structure for the wine before an extended maceration time on skins prior to final pressing. The wine was transferred directly to barrel for 19 months of maturation.