Picking commences at 4am, when we meet the team in the vineyard and ride with the bins behind the tractor as the pickers dump 5 gallon buckets into the Macro Bins, which we then sort, looking to discard any subpar clusters. Fruit comes into the winery, gets further sorted and then we make final determination on what percentage of whole-cluster we’ll use. Whole-clusters then go into the 1.5 ton open-top bin and the remaining fruit is de-stemmed and placed on top of the whole clusters. The wine is punched down twice a day, once first thing in the morning and once at night. Primary fermentation finished in around two weeks, at which point the wine was racked off the skins to 3 Stockinger 600L puncheons and 3 barriques without any sulfur added. The skins were pressed gently and the juice was then moved to barrel on its fine lees. Malolactic fermentation finished mid-late winter and the wines were lightly sulfured and put to bed until bottling in mid June. 12.6% abv.
The annual Mid-Autumn Festival also known as the Moon Festival is celebrated on the 15th day of the 8th lunar month. “May we live long and share the beauty of the moon together, even if we are hundreds of miles apart.” -Su Shi (Song Dynasty Poem)
The Goddess Chang’E sips her immortal tea elixir and floats up to the moon. We celebrate her beauty and vibrant health during the Moon Festival. However, beauty and health are long-lasting when we enjoy delicious Chinese teas.