Fruit for this blend was hand harvested in September and October of 2015. The grapes were destemmed but not crushed leaving ~60 whole berries. No pump was used in the transfer of the must. The must cold soaked for approximately 72 hours at about 11oC. The primary fermentation was in small 1 ton bins. Extraction was achieved via hand punch downs numerous times daily as well as a pump over with macro aeration until the desired level of extraction was achieved at which time it was pressed and racked to barrel. Free run, press fractions and new oak barrels were kept separate until final blending. The wine was gravity racked minimally in the cellar and was bottled on August 25, 2017. This wine is aged in 63 new French oak and 37 in neutral French oak for 22 months.
The nose opens with ripe huckleberry, black currants, and blackberry jam, supported by a backdrop of fennel and basil. Balanced on the palate with ripe tannins and well-integrated acidity. Finishes bright and clean with vibrant fruit.-Justin Neufeld of JB Neufeld-owner and winemaker.
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