The wine went through both fermentations (alcoholic and malolactic) without any issues and was pressed off in November after which it was transferred back into barrels aging for an additional 17 months.

The lees (natural deposits settling at the bottom of the barrel) was stirred monthly to provide more back bone and to aid with more mouthfeel. It was racked to tank and bottled in April 2013 and we intend to ship it in Fall 2013 when weather allows for safe handling again.

About 2010 Release II:

It is always a great pleasure receiving visitors at the winery and getting an opportunity to talk about our small brand.