To get those bubbles, this wine was bottled before fermentation was complete; each bottle is therefore just a little different and we believe that you will find the bottle that you need. You’ll get decadent bubbles, strawberry, rhubarb, hints of pomegranate and cranberry, and a little black tea and spice.
Winemaking: We picked the grapes at 3am on October 6th and took them to our winery in San Miguel where we immediately pressed them to separate them from the skins. We held the juice in tank, very cold, for 36 hours to let it settle. Fermentation also happened on the cold side to preserve all those delicious red fruit aromas and flavors. Bottling this baby at exactly the right moment is what it all comes down to. Once it hit our target residual sugar, we centrifuged the wine to remove some of the solids (so it looks pretty in bottle), then we chilled the tank down even more to really slow that fermentation. Then it was bottled and moved to a warming room so that the fermentation would start back up again in bottle. We continued to check alcohol and residual sugar every two weeks until fermentation was complete and the wine was dry!
Note: Ancestral Method wines finish fermentation in bottle. It is lightly fined and filtered, so sediment in the bottle is part of the experience.
Variety: Pinot Noir
Source: Block N15, Olson Ranch Vineyard, Santa Lucia Highlands
ABV: 12%
Acidity: 8 g/L TA
Bottles Produced: 3,000
Winemaking: We picked the grapes at 3am on October 6th and took them to our winery in San Miguel where we immediately pressed them to separate them from the skins. We held the juice in tank, very cold, for 36 hours to let it settle. Fermentation also happened on the cold side to preserve all those delicious red fruit aromas and flavors. Bottling this baby at exactly the right moment is what it all comes down to. Once it hit our target residual sugar, we centrifuged the wine to remove some of the solids (so it looks pretty in bottle), then we chilled the tank down even more to really slow that fermentation. Then it was bottled and moved to a warming room so that the fermentation would start back up again in bottle. We continued to check alcohol and residual sugar every two weeks until fermentation was complete and the wine was dry!
Note: Ancestral Method wines finish fermentation in bottle. It is lightly fined and filtered, so sediment in the bottle is part of the experience.
Variety: Pinot Noir
Source: Block N15, Olson Ranch Vineyard, Santa Lucia Highlands
ABV: 12%
Acidity: 8 g/L TA
Bottles Produced: 3,000
