A Virginia red blend made by Riaan Rossouw from grapes grown on Gneiss soils from southern slopes in Nelson County in the Monticello AVA of Virginia.
"No one ever asked Dali what type of paint he used...a blend of vinifera (Bordeaux varieties, Carignan, etc.), hybrids (Chambourcin), crosses (Pinotage, Carmine), and forgotten varieties. The focus here is on vineyard site and vintage, rather than on grape variety and clonal selection."
Farming methods are sustainable with organic methods employed: No synthetic pesticides and no herbicides.
Grapes were hand harvested "at the end of September from 3 different parcels. Whole cluster co-fermentation in stainless steel tanks and epoxy t-bins, with the grapes lightly trodden by foot. The grapes are pressed after two weeks of skin contact and finish alcoholic fermentation in stainless steel tanks. Only native yeasts are used and there are no SO2 additions, no chaptalization, no acidification, and no other enological inputs. After the completion of alcoholic fermentation the wine is transferred to used French oak barrels where malolactic fermentation takes place.
Aged 12 months in used French oak barrels. The wines are bottled unfined and unfiltered."
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