Unfined and unfiltered. 79% Petit Verdot, 21% Cabernet Sauvignon.
43% Petit Verdot, 29% Cabernet Franc, 28% Merlot. Unfined and unfiltered.
50% Cabernet Sauvignon, 20% Petit Verdot, 19% Merlot, 11% Cabernet Franc.
61% Cabernet Sauvignon, 17% Merlot, 11% Petit Verdot, 11% Cabernet Franc.
Unfined and unfiltered. 80% Petit Verdot, 20% Cabernet Franc.
The patate is medium bodied and dry with hints of lemon zest, strawberry and wet stone.
The chilled grapes were sorted, pressed, juice settled and then barrel fermented in older French oak.
The goal of my winemaking with Sauvignon Blanc is to retain the fresh, wild, pungent character of the grape.
100% Petit Manseng, the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine).
100% Vidal, the grapes are frozen and pressed while frozen. Only the first thawed juice is used (AKA icewine).
Grapes are hand sorted before crushing and pressing. Cold fermentation preserves the freshness of the grape.
Riesling contributes aroma, tropical fruit and acidity; Vidal gives spice, weight, and structure.