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Red Charles & Charles 2012

Winemaker's Notes:

The majority of the fermentations started spontaneously thanks to wild yeast, and all vineyard specific lots were fermented separately and underwent extended macerations, as opposed to immediately being pressed off. This allowed us to extract big, dark and chewy flavors from the start through the finish. All this intensity, texture and richness and just 13.6% alc by voI - the magic of Washington state's cool climate and long growing season!

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The majority of the fermentations started spontaneously thanks to wild yeast, and all vineyard specific lots were fermented separately and underwent extended macerations, as opposed to immediately being pressed off. This allowed us to extract big, dark and chewy flavors from the start through the finish. All this intensity, texture and richness and just 13.6% alc by voI - the magic of Washington state's cool climate and long growing season!

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