Single vineyard Olsen Brothers in the Yakima Valley AVA.
A combination of unique growing conditions including a cooler climate, a thin soil layer and vineyard elevations of 1,200 – 1,400 feet contribute to the area’s unique character.
The grapes were gently pressed and the juice was cold settled. After racking off the solids, the juice was inoculated and allowed to ferment slowly for approximately 30 days, until the proper residual sugar/acid balance was achieved. At that point, the juice was chilled to halt the fermentation and stabilize the wine.
Stainless steel for five months.