Only 100 cases produced
Lodi, California, US
Grapes are introduced gradually into 600 liter puncheons turned vertical, with their heads removed. The fruit is stomped some as it goes in, releasing some of the juice. Then its left it alone. In a week or so, fermentation starts and a cap forms. Using the Courier Protocol— an extended floating cap fermentation with a minimum of punchdowns and no pumpovers. After about 3 weeks of fermentation, the wine is drained away, pressed the remaining pomace very gently, and aged the free-run separately for about a year, in two 220 liter neutral oak barrels.