We sourced our fruit from the New Mexico Vineyards in Mimbre Valley, New Mexico on August 25th, 2016. We fermented this fruit like a red. Inoculated on August 26th, 2016 and punched it until dry. Fermentation lasted 4 days. Pressed on August 31st and barreled down on September 9th, 2016.
This wine has a peachy/white tea feel to it as a heavier bodied white. This wine is very aromatic with floral notes of jasmine.
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