An early growing season, bloom in 2014 ocurred two weeks earlier than normal. With harvest likely to be in mid-September, we increased the crop load by 20% to sugar accumulation and give the flavors more time to develop. This also helped to retain acidity and create a more balanced wine. We harvested Shea at 109 days post-bloom by hand.
The de-stemmed grapes were fermented in two Burgundy oak fermenters with no SO2, allowing the fermentations to proceed naturally. After gentle pressing and settling, the wine aged in French oak barrels, 20% of which were new, for 16 months before bottling by gravity and without fining.
Crop Level: 3.0 tons/acre
Bottled: February 2016