The Shiraz for this wine comes from Henry Trione's Nervo Ranch in the heart of Alexander Valley. The fruit was harvested at 27º Brix. At this point, the Shiraz becomes very soft and shriveled but gains wonderful concentration. On skin fermentation was stopped by fortifying with select low strength brandy spirit when desirable color and flavor extraction had been achieved and to retain 7.0% of the residual sugar. The wine was then aged in old barrels for fifteen months to help integrate the fruit and spirit as well as soften the tannins.
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