Yorkville Cellars 2013 Petit Verdot
After a careful field selection and harvested on Oct 22nd, grapes were gently crushed and put in open top fermenters, where they received three days of cold soak. The grapes were gently crushed, and cold soaked for three days before inoculation with Prise de Mousse yeast. Fermentation was held at a constant 80°F for 10 days and then the wine was gently pressed and racked to French oak barrels for aging. After 17 months the wines were settled, fined, and gently filtered before bottling. Lovely now, or hold up to 4 to 7 years.