Mainly from the certified organic Wits' End vineyard, a site named for the aggravation caused by the heavy black clay, known as Gilgai, Bay of Biscay or Terra Noir, that makes the vineyard virtually inaccessible in winter. Primary ferment is finished in barrel with malolactic fully in oak. Aged for fourteen months in oak, with an additional two in tank. No fining or filtration.
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