Magnum Ampelos Cellars Sta. Hills Grenache Delta (1.5 l bottle)
The last days of summer. Your favorite soft worn jeans, bare feet, windows down while chasing that county line one more time. The air is an intoxicating mix of rose petals, violets, hints of gardenia and the fine mist of a gritty dirt road. A shy smile evolves as the song on the radio beckons memories of succulent farmers market strawberries, freshly baked pain au chocolat and hand picked cherries.
|Wine Maker||Peter & Rebecca Work|
|Production Method||The fruit spent the night in a cold room to drop the temperatureThe grapes were de-stemmed into small 1½ ton open top fermentersCold soaked for 3-5 days after which the natural, wild fermentation kicked in. we do not use any man-made yeast any longer – we just let mother nature do her job.After 12-16 days, with 2 daily punch downs, we drained the free-run (~80%), press off the rest and barrel down the individual batchesThen the second fermentation (converts malolatic acid to lactic acid) kicks in utilizing the natural wild malolactic bacteriaThe wine was racked twice during the barrel aging – it is unfined and unfiltered|
|Ratings/Awards||90 pts - Wine Spectator90 pts - Wine Enthusiast|