Location: Lodi, CA
Alcohol: 13.7%

Briny black olives, dried black raspberries, crispy backfat, black currants, sandalwood, yellow grapefruit peel, wet tarragon, fresh-turned potting soil.

Hand-harvested in the early morning. Upon entering the winery, the clusters were hand-sorted prior to loading into one-ton macrobins. A small portion of the grapes were foot-stomped to release their juice and then the bins were sealed airtight. A minor fermentation began and flooded the bins with CO2, initiating carbonic maceration. Two bins were pressed off after 7 days (finishing primary in barrel), and the other bins at 12 and 16 days. The wine is aged on fine lees in neutral barriques. After 6 months, the wine is racked and bottled unfined and unfiltered.

Shergill Vineyard is farmed organic in the Mokelumne River on fine sandy loam soils.