"In the cellar, the grapes for Apothic Dark were fermented at a maximum of 90° to increase the extraction of dark jammy fruit characteristics. Fermentation occurred in temperature-controlled cone-sweep and upright tanks for up to seven days. A variety of yeasts were used to bring out unique flavors and features from each lot. Additionally, Boyd and his team completed several rack and returns when fermenting the Cabernet Sauvignon lots to encourage softer tannins. Following fermentation, the wine was influenced by a variety of oak to add complexity and enhance the coffee and dark chocolate flavors." ~ Winery notes
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Apothic is a true original. Named for the mysterious place, Apotheca, where vintners stored their most coveted concoctions in 13th century Europe, Apothic blends fuse Old World intrigue with modern sophistication. Winemaker Debbie Juergenson lets the character and flavor of each varietal guide the shape of her wines. In addition to the two bold wines that started it all – Apothic Red and Apothic White – Debbie offers a selection of limited release blends.