WINEMAKER NOTESIn the 2017 growing season, the Monterey region saw above average rainfall, mild spring weather and warmer summer days than the previous vintage, resulting in nicely balanced wines with optimal acidity. Following harvest, the grapes were gently pressed as whole clusters and moved to stainless steel tanks. The juice was cleanly racked and inoculated with selected yeast and fermented in stainless steel at a cool 55 degrees Fahrenheit to retain the fresh fruit aromatics. Following fermentation the wine was racked off the lees for aging in French oak.
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