Ampelos Cellars Sta. Hills Grenache Delta
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 fruit temperatureThe grapes were de-stemmed into 1 ½ ton open top fermentersCold soaked for 3-4 days until the native yeast fermentation startedAfter 12-16 days, with 2 daily punch downs, we drained the free-run (~80%) and gave the remainder a gentle pressWe separated the free run, press off the rest and barrel down the batchesThen the second fermentation (converts malolatic acid to lactic acid) kicks in utilizing the natural wild malolactic bacteria The wine was racked twice during the barrel agingThe wine is unfined and unfiltere|
|Ratings/Awards||91 points - Wine Spectator|