Eighty percent of the grapes were destemmed, and twenty percent were left in whole clusters, some at the top of the bin and some at the bottom. The wine went through a five-day cold soak followed by fourteen days of fermentation in open top bins, utilizing natural yeasts, with two gentle punch downs per day. Then the wine was moved to oak barrels, with 20% new French oak, both Fr. Frère and DAMY, and aged for seventeen months. It was gravity fed and bottled unfiltered.
Adrian Manspeaker, Joseph Jewell Wines
Panther Ridge Vineyard