Blackletter 2019

Our vineyards are decades-old vines are planted in calcium rich soils whose dramatic complexity yield small, thick-skinned and intensely flavorful berries. Fermentation proceeds slowly and naturally with native yeasts present on the grapes. A lengthy post-fermentation maceration ensures seamless and elegant tannin development, and 6 – 8 weeks later free run juice is transferred to highly-allocated new French oak barrels. The remaining fruit is pressed in a modern recreation of an ancient basket press that is exceptionally suited to extract nothing but the best juice remaining in the fermented fruit. 20 months later, the final blend is assembled, bottled, and held until we deem it ready for release.