92 Points – Wine Enthusiast
The fruit in the 2015 “Septette” comes from the seven original estate blocks and seven originally planted clones including Pommard, Dijon 777, 667, 115, 828, 114 and Wadenswil 2A.
The fruit was hand-sorted 3 separate times on the morning of harvest; once in the field while picking, once on an inclined sorting table feeding the de-stemmer, and once again as de-stemmed individual berries passing over a grated, vibrating sorting table that sifts out any green berries, raisins, or other un-desirable material. The fruit was then allowed to cold soak for up to seven days while the native yeast fermentation slowly but surely began. The fermenting must was then punched down three or four times daily during peak fermentation, which lasted about 10 to 14 days. The fermented wine was then drained directly to barrel via gravity (i.e. no pumping), then pressed. Following Malolactic fermentation, the wines were given a meager dose of Sulfur and allowed to age on lees until the following spring, when they were racked off lees and blended. The wine was bottled September 1st, 2016, un-fined and un-filtered.
UPCOMING WINE CLUB ONLY RELEASE