In 2016, we harvested two tons. Using only the ambient yeasts in the winery, this lot went through a 100% native fermentation. We left the wine in contact with the skins for 15 days before barreling it down. It was then aged for 17 months in a combination of neutral and one year old French oak barrels. The wine was bottled unfiltered in February of this year and has been resting in bottle since. Tarragon, cranberry and mint.
13.4% alcohol | 600 btles | $30 per 750mL
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