Wine Article

"" The 2007 growing season was full of intense, hands on labor. from bud break to harvest, I'm unable to recall a dull moment! The first of September brought a heat spike that welcomed an indian summer. By mid-month we had few showers that indicated Fall was quickly approaching. October rolled upon us with a series of suprise rainstorms. Tedious thinning, canopy and crop load management throughout the season allowed the fruit to hang and continue to enhance its flavor development. We harvested the nothern portion of Ayoub Vineyard in late September, and the southeastern slopes in mid-October. All sections were picked by hand, only when flavors achieved optimal ripeness. Yields were low -- at only 1.8 Tons per acre. The clusters are carefully destemmed and fermented as whole berries in small lots, using indegenous yeast. After an extended maceration of the fruit, the wine was gently pressed and aged in 35% new and 65% older French oak barrels for 11 month.