"Before fermentation, we sangued 10 percent of the juice from the tank to intensify the effect of the skin on the juice, increasing color and phenolics. Fermentation occurred at warm temperatures, between 82°F and 88°F to enhance extraction and encourage jammy characters. Petite Sirah was used as a back blender to boost structure and dark fruit characteristics. Once the bulk of primary fermentation was complete, the wine was put to barrel in a combination of new American oak, one-year-old American and French oak and some neutral barrels. The wine was aged for 8 months before bottling." ~ Winery notes
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Rooted in an unwavering dedication to sustainability, Frei Brothers Reserve wines are a pure expression of the land. Winegrower Jim Collins begins by selecting the growing region that is best suited to a particular varietal to craft a collection of award-winning Sonoma County wines. Founded in 1890 by Swiss immigrant Andrew Frei, Frei Brothers Reserve has been instrumental in establishing Sonoma County's worldwide reputation as a premier winemaking region. Today, Frei Brothers Winery is a certified participant in the California Sustainable Winegrowing Alliance. For more than 30 years, Frei Brothers has maintained a deep commitment to sustainability, both by preserving natural resources and upholding the quality of its wine – for today and for generations to come.