Notes from the Cellar: A Sample Post

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A cool spring, a warm august

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What we watch in the vineyard

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• Canopy management through the warmest weeks
• Night harvesting to preserve acidity
• Small-lot fermentation, block by block

Numbered steps in the cellar

1. Hand sort at the receiving table
2. Ferment in double-stacked tanks
3. Age in French oak for eighteen months

Balance is not something we add in the cellar. It is something we protect from the moment the fruit arrives.

Harvest at a glance

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