Winemaking Notes There had been some frost at Fenaughty in the Spring of 2015 that left the vines with a lighter crop than usual; it ripened more quickly as a result, and I think the grapes we received were the best I’ve ever gotten from those vines. A little over two tons were picked on the 31st of August at Fenaughty, with modest sugar, very nice acidity, and good pH. Seveneen days later we got just over a ton from Barsotti, also in very fine condition, nicely ripe and very flavorful. All the fruit was de-stemmed into half ton bins to ferment, the skins punched down morning and evening as fermentation proceeded; at dryness the wines were transferred to small barrels that had held 14 previous vintages, and malolactic proceeded spontaneously, as always. After roughly three months on primary lees, the wines were racked to tank, blended, and returned to barrel until March of 2016, when they came out of wood, and remained in tank until June. We racked again in June, and bottled in August, 2016, on the 11th.

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