Grapes were foot crushed and put into one ton bins to ferment stems and all. After 16 days the grapes were pressed and settled juice was moved to old French oak barrels to finish fermenting. In early October of 2019 the wine was racked out of barrel and into tank and bottled by hand without fining or filtration.
TASTING NOTE: Pepper, tar and herbal nose, mineral with some reduction. Black cherry and raspberry fruit, well balanced, light bodied red with gentle acids and fine, persistent tannin.
LAMB'S QUARTERS VINEYARD: In and around Lodi, New York on the eastern shore of Seneca Lake, grower Mark Wagner maintains nearly seventy acres of vines contained in six separate plots with soils mostly composed of deeper loam over shale and limestone. Green mulching and cover crops are used to manage weeds and vines are meticulously cared for with an eye towards sustainability. These vineyards produce classic Finger Lakes wines with wonderful balance and clarity.