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Terra d'Oro, Deaver Vineyard(2002)
Alcohol:14.5%
pH:3.40
T.A.:0.64
WINEMAKING INFORMATIONThe limited amount of fruit that does come off the vineyard is handled with great care. . The fruit is hand picked into small valley bins and driven one mile to the winery to be crushed. Juice is bled from the hopper, a French process called saignee, before crushing. This maximizes the skin to juice ratio ensuring optimum color, structure and complexity. . Dry farmed and old vines tend to use all their energy ripening and can be a little under-nourished when they reach the winery; and yeast needs some of these nutrients read more...
pH:3.40
T.A.:0.64
WINEMAKING INFORMATIONThe limited amount of fruit that does come off the vineyard is handled with great care. . The fruit is hand picked into small valley bins and driven one mile to the winery to be crushed. Juice is bled from the hopper, a French process called saignee, before crushing. This maximizes the skin to juice ratio ensuring optimum color, structure and complexity. . Dry farmed and old vines tend to use all their energy ripening and can be a little under-nourished when they reach the winery; and yeast needs some of these nutrients read more...
- Monterey Wine Competition
- 05/17/01
- Gold
-
June 2007
