A long, wet winter, followed by an unusually cool summer, challenged the growing season. If not for warm October weather,
ripeness would have been difficult to reach. Hand-picked and carefully sorted fruit was received at the press on October 15.
The chilled juice was sent to barrel the next day where it took the natural yeast twenty-eight days to ferment to dryness.
Topped up barrels were stirred every other week while the uninoculated malolactic finished in late January. It continued to
age on its lees for a total of ten months, then racked to tank for two additional months where it settled further. This is
our third vintage of a Jimsomare designation, produced from an old parcel grown at the highest point of the ranch. Its appealing
fruit, soft texture, and elegance make a sensuous wine to enjoy over the next 3-4 years.
Harvest Dates: 15 October
Winemaker Tasting Notes
Grapes: Average Brix 24.5°
Fermentation: Whole-cluster pressed and barrel fermented. Natural primary and natural secondary (malolactic).
Barrels: 18% one year old, 24% two year old, 43% three year old, 15% four year old
85% air-dried american oak, 15% french oak.
Aromas of fresh apple & pear fruit, alongside melon, barrel spice, tropical notes, and light toasted oak. Flavors of
ripe apple and pineapple, with an elegant medium body, moderate acidity, and an appealing lemon zest finish.