Idlewild 2015 The Bee
Winemaking starts in the vineyard, and my preference is to find sites that require minimal to no work. In
other words, the basics done right and well timed are all a great site needs. When that is the case, the wine-making becomes a simple game of guiding the fruit to be what it already is. I time picking to when flavors
just begin to emerge but the acidity and structure are still the predominant focus. From there, the grapes
were whole cluster pressed, fermented via native yeasts, left on all the lees and solids, aged in neutral oak,
and underwent native secondary fermentation. Complexity and texture are gained from allowing secondary
fermentation and aging on lees in neutral oak for four months, while the structure and acidity from picking
plenty early allow for great vibrancy and energy through the wine.