Wine Article

“Harvested 7/19-26 @ 23.8˚ ave Brix from 9/12 of the Estate Chard parcels. The hand harvested grapes are whole-cluster pressed & barrel fermented. Natural primary & full natural secondary (malolactic) fermentations on the native yeasts & naturally occurring bacteria. 94% air-dried AM oak, 6% FR oak; (12% new, 18% 1 & 2 yr-old, 13% 3 & 4 yr-old, and 57% 5-9 yr-old). Aged 15 mos in barrel; 14.3% ABV;”

94 pts ea Anthony Dias Blue & Connoisseurs’ Guide