Ghost in the Machine Chenin Blanc

This vineyard was planted in 1978. It was picked in 2 batches for ripeness and freshness.

Grapes were hand sorted before destemming under CO2 to open top fermenters. Cold soak on the skins for 2 days prior to the start of fermentation with wild yeast; one punch down daily during fermentation to keep the cap submerged; cool fermentation at 11-13C; pressed after two weeks on the skins(total) using a traditional basket press and transferred directly to barrel; partial malolactic fermentation, 7 months in a mixture of French and American oak. 3 rackings prior to bottling.