Paul Sauer

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5 days on skins in open fermenters @ 29 °C. The floating skins were punched down by hand every 2 hours during fermentation. The juice was drawn off the skins after 5 days.

Warmer periods during the latter part of the winter resulted in some un-even budding, flowering and fruit set. The moisture levels in the soils were satisfactory throughout the growing and ripening phase, and very little moisture stress was noticeable on the vines. The late start to the 2021 harvest was one of the distinguishing hallmarks of this vintage. The cooler growing conditions of the 2021 vintage resulted in elegant wines.

After malolactic fermentation the wine was matured for 24 months in 100% new 225L French Nevers oak barrels.