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stained label
Convinced of the superior quality of these soils
This has been in my cellar from release
along with pepper and some subtle spice
Pahlmeyer, Napa Valley, Red 2005 Loire stained labelInto Neck; nicked label The grape clusters were sorted by hand, and once de stemmed, the berries were hand sorted again on the way to the tank. This was followed by a four to five day cold soak, depending on flavor extraction. The fruit was then allowed to ferment with 100% native yeast in small open top fermentors for two weeks. Near the end of fermentation, the must was gently pressed and the wine was moved to barrels where it finished its primary
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