Growing Conditions
Cool spring. A warm summer was followed by early fall rains that necessitated picking early to avoid potential rot or disease set in the grape clusters. The fruit was sourced both from the 2 Lads farm and the Stone House vineyard; both lots were crushed and destemmed into our open top steel tanks for on-skin fermentation.
Winemaking
Fermentation lasted 21 days, after which the fruit was pressed and sent to barrel. The D. Cuvée is typically comprised of the 777 and 667 clones.