Rosé - 2017
Harvest day was September 29th. We made this rosé through a process called saignée. At the beginning of fermentation, we pulled a small amount of juice from each of the barrels filled with grapes. The saignée went into a used barrel, where it fermented and aged on the lees for six months. We did a bâtonnage to add texture. To maintain the wine's purity on the pallet and aromatically, we did not fine or filter it.
The merlot grapes came from a vineyard in northern Virginia. We produced and bottled the wine in beautiful Middleburg.
Merlot - 2017
Unlike traditional fermentation for red wine that takes place in tanks, this Merlot was fermented in barrel. Barrel fermentation allows for an earlier integration of oak. It also keeps the temperature lower, which allows for longer maceration and fermentation. This method creates more complexity on the palate and aromatically. This bottling is all pressed wine. It aged in a used barrel for 12 months before being bottled, with no filtering.
Reserve Merlot - 2017
We bottled just under 4 barrels, or roughly 98 cases. This wine consists of 95% free run and 5% pressed wine, all fermented in barrel. We aged it for 18 months in 50% new and 50% used French oak barrels.