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Planted in 1992, the Viking Vineyard’s thin calcareous rich soils and limestone-clay bedrock ensure vine stress and incredible flavor concentration. The south facing topography maximizes ripeness and flavor intensity. The 1,700 – 1,900 foot elevation enhances phenolic development giving intense color and tannin structure.
All lots were open-top fermented using indigenous yeasts. Primary fermentation on the skins lasted 14 days with the cap gently punched down by hand twice daily. Barreled down to a carefully chosen selection of French oak, the wine was aged for a period of 22 months, allowing malolactic fermentation to take place in the barrel. Extended aging on the lees improved the overall structure and mouth-feel of the finished wine.