2.99 tons hand-harvested from White Hall Vineyards on September 22nd in perfect condition at 25.2 Brix and 3.1 pH. Whole-cluster pressed and inoculated with Vin13 yeast. Fermented between 50 and 55 degrees Fahrenheit in stainless steel for 16 days until yeast perished due to alcohol/acid concentrations with around 5 grams of sugar per liter remaining. Racked off lees and aged for seven months in stainless steel. Bottled unfined and plat-and-frame filtered in July 2016. Exotic, flamboyant, and tropical, with bright acid providing lift to lightly sweet flavors pineapple, mango, starfruit, and fresh cantaloupe. Drink now with something spicy.

Aging: 100% Stainless Steel
Cases Produced: 136
Alcohol: 15.8% AbV