Full bodied and aromatic. Nose of boysenberry and tofee, with lush berry fruit throughout. Mouth-filling with plenty ...Read more...
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Food Pairings for Yorkville Cellars Petit Verdot Rennie Vineyard
Full bodied and aromatic. Nose of boysenberry and tofee, with lush berry fruit throughout. Mouth-filling with plenty of tannins in the finish. Serve with BBQ ribs or sausages. Grapes were gently crushed, and put in open top fermenters, where they received a minimum three days of cold soak before inoculation with selected yeast strains. Fermentation was held at 80 degrees, about 12-15 days. The tanks were drained and pomace transfered by hand to the press where it received a gentle pressing of a maximum of two bars atmospheric pressure. All wine was settled in a tank for 24 hours, then racked into oak cooperage for ageing. We used 100% French oak for this wine. After 21 months in oak, the wine was racked into a tank, fined with organic eggwhites, and loosely filtered before bottling. Top Awards: Gold & Best of Class Pacific Rim Chairman's Award Riverside Int'l
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