From the winemaker:
A brooding and intense wine. The aromas begin with notes of dried blueberries and fresh blackberries, then a myriad of spices, lavender and black cherry. Firm, mature tannins—evidence of Ten’s ageability—are followed by a long, velvety finish.
We sorted clusters in the vineyard and then gently destemmed following an evening in our cold room. We removed all ‘jack stems’ on the sorting table. Musts were cold soaked in open-top fermenters for one to four days, then inoculated with cultured yeasts to begin slow fermentation. Each tank was manually punched down one to three times per day, with a total maceration time of sixteen to twenty-eight days. Upon completion of primary fermentation and maceration, all free run wine was transferred to tank for settling.
We pressed at extremely low pressure (0.08 bars) to avoid extracting bitterness from the seeds. After settling overnight both free-run and press wines were racked to barrels.
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