Wine Article
2008 Enos Vineyards Girasole
Last edited on 11/11/2012 by Cesare
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Varietal: 45% Cabernet Sauvignon, 55% Sangiovese
Harvest Dates: Sangiovese- October 21st, Cabernet- September 8th & October 15th, 2008
Winemaker: Dan Fitzgerald
Yeast: Sangiovese: Brunello, Cabernet: Proprietary
Cooperage & Aging: The wines were aged for 19 months, the Cabernet in 50% new French oak, the Sangiovese in 100% neutral French oak.
Bottling: May 2010
Production: 840 cases
pH: 3.62
TA:.69
Alcohol: 14.2%
The Cabernet was fermented in two lots. Both were hand sorted and destemmed only, then cold soaked for 5 days. After a long extended maceration, the wine was gently pressed off to barrel. The wine was on the skins for a total of 45 days. The Sangiovese was hand sorted, destemmed only, then cold soaked for 7 days before inoculation with a Brunello yeast strain. The wine was gently pressed off prior to dryness to preserve fruit and softer tannins.
Made by the Brack Mountain Wine Company
Harvest Dates: Sangiovese- October 21st, Cabernet- September 8th & October 15th, 2008
Winemaker: Dan Fitzgerald
Yeast: Sangiovese: Brunello, Cabernet: Proprietary
Cooperage & Aging: The wines were aged for 19 months, the Cabernet in 50% new French oak, the Sangiovese in 100% neutral French oak.
Bottling: May 2010
Production: 840 cases
pH: 3.62
TA:.69
Alcohol: 14.2%
The Cabernet was fermented in two lots. Both were hand sorted and destemmed only, then cold soaked for 5 days. After a long extended maceration, the wine was gently pressed off to barrel. The wine was on the skins for a total of 45 days. The Sangiovese was hand sorted, destemmed only, then cold soaked for 7 days before inoculation with a Brunello yeast strain. The wine was gently pressed off prior to dryness to preserve fruit and softer tannins.
Made by the Brack Mountain Wine Company