2014 Cinsault

$ 20.00

**FALL RELEASE**

Alta Mesa Cinsault. We picked, we poured whole clusters into the tank, we gassed with CO2, we sealed up the tank and we pressed pressed three weeks later. The result is delicately delicious.

Picked October 4
20 Brix
3.6 pH
Native yeast fermentation under carbonic conditions
Pressed October 29 to neutral barriques
Spring 2016

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