VARIETAL: 100% Criolla Chica (Mission)
VINEYARD: 3,500 ft altitude; vines planted in 1943
FARMING: Organic with clover cover crop; double cordon training; hand harvested into 40 lb cases the last week of March.
WINEMAKING: Whole grape cold maceration for 5 days. Fermentation with native yeasts on the skins in concrete eggs. Halfway through process, skins are separated and fermentation proceeds as that of a white wine. 15 days malolactic fermentation with native bacteria in concrete eggs at controlled temperatures.
AGING: Concrete eggs.
BOTTLING: September 7th. 265 cases made.
TASTING NOTES: Bright, ruby red color. A fragrant nose of strawberries, quince, cherries and fresh plums, as well as freshly pressed grapes. A refreshing mouthfeel with medium body, balanced tannins and a long finish.
92 POINTS TIM ATKIN