2019 Limited Release Malbec

Our Malbec grapes were delivered on October 23, 2019. We received about 30 tons of Malbec from our estate vineyard. The fruit was crushed, de-stemmed, and sent to tank. The Brix upon arrival was 23 degrees, the pH was 4.23. We added tartaric acid to the must due to the very high pH. BDX yeast was used to inoculate the must. Two pump overs were done daily turning over the fruit and helping with the ferment. The Malbec finished alcoholic fermentation on October 25, 2019, and was pressed off the skins. Malolactic fermentation ended on November 26, 2019.  Barrels were individually selected for bottling (50% new French Oak and 50% older hybrid barrels). A full-bodied wine with bright plum and rich blackberry flavors.

Download Tasting Notes