The grapes were picked on September 5, 2022 with an optimal ripening balance; 21.8 brix / 3.5 pH / 4.16 TA. The clusters were very clean therefore 25% were crushed shortly before pressing to increase the phenolics. During pressing, the juice was separated (low pressure juice vs high pressure juice), fined separately, and slowly fermented at low temperature in stainless steel. Also, a small portion (10%) was fermented in French oak barrel (50% new) and blended back to add complexity and creaminess.
Benoit Pineau
Pollak Vineyards