Applejack Vineyard is located on a dramatic slope and is close planted and fastidiously managed. The basalt based underlying volcanic soil and rock produce a characteristically fine yet extended, spicy and firm palate.
Fermented in small oak fermenters and stainless steel open vats.
The MV6 parcels were fermented as whole bunches, while the Pommard, Abel and D clones were destemmed, soaked cold for 5 days, then allowed to warm gently into a wild ferment.
All parcels were matured in French oak – 25% new, 75% older – for 8 months in 225L barriques.