2000 Lemberger

Retail: $20.00

Released May 2002

Variety: 100% Washington State Lemberger

Technical: The harvest inWashington State followed a warm dry summer and the Lemberger was able to fully ripen with sugar levels at 22 degrees Brix. 3.5 pH, and 1.1 g/100 ml acidity, Bottled 43 cases on April 20, 2002, pH 3.52, acid 0.68 g/100 ml, residual sugar <0.02%, alcohol 13.07% by volume.

Description: Rich garnet color, cherry and plum fruit nose, bracing acidity with smoky toast and leather on the finish.

Vinification: The grapes were contract pressed in Washington, chilled to 28 F, and delivered to the winery where it was transferred to 2 new small French oak barrels. When the temperature reached 45 F, the must was inoculated with two different yeast strains. The wine was fermented to less than 0.2% residual sugar. When the temperature reached 70 F, each barrel was inoculated with Leuconostoc oenos and all barrels proceeded with a secondary malo-lactic fermentation. Once fermentation ceased, the wine aged in the oak for 16 months.