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Little Sister Su Wineries
Grown on the Tenbrinks' four acre vineyard adjacent to the winery, harvested in three passes over a two week period; one for each of the French clones planted in each section of the vineyard.
Each clone was fermented
separately, punched-down three times a day, saigneed to increase
concentration, and then exposed to a 7-10 day cold soak for extraction. It
was drained immediately after fermentation to minimize the introduction of
seed tannin. It matured for one year in barrel, topped and sulfured only
twice, in one-fifth new oak. |
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Vezer
Family Vineyard