Jose Ramón Gago
Dry farmed, organic farming that is in the process of being certified. Vines are spur pruned, hand harvested
Extremely shallow rocky limestone soils that are less than one meter deep on the limestone mother rock
The bunches are sorted rigorously after harvest and mechanically are de-stemmed. After the spontaneous un-inoculated fermentation, the must is pressed in a vertical basket press to minimize extraction. Spontaneous fermentation in open-top stainless steel vats, which encourages natural oxygenation of the wine, which allows for more gentle extraction, given the fact that pumpovers for oxygenation are minimized. Twenty day maceration/primary fermentation. The malolactic is spontaneous and slow, allowed to continue until June if necessary.
Malolactic occurs in 225L & 500L French oak barriques and puncheons.
New Jersey, New York, and Pennsylvania
Inky ruby. Ripe dark berry and floral scents show very good clarity and are complemented by suggestions of vanilla, exotic spice and woodsmoke notes. Juicy and focused on the palate, offering appealingly sweet, mineral-laced cherry and black raspberry flavors that tighten up slowly with air. Shows impressive depth as well as liveliness and finishes long and seamless, with lingering floral and smoke notes. (aged for a year in new and used French oak barriques)