Grenache/Garnacha, Mourvedre, Sangiovese, Syrah/Shiraz
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.
Juice from a variety of red grapes, primarily Syrah, was drained from the skins before too much color or tannin was imparted. The juice was then 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 which point the juice was chilled to halt fermentation and stabilize the wine.
Four months in stainless steel tanks.
Delaware, New Jersey, New York, and Pennsylvania