3L Holy Moly 2016
Released: January 2019
Bouquet: Chocolate, dark and red berries, plum and cola.
Palate: Dark berry and chocolate.
Food Pairings: Roasted beef, wild game or any mushroom dishes.
The 2016 growing season jumped off to a fast start and it was all the vineyard team could do to keep up with the rapidly growing vines. Thankfully, the season steadied with a cooler July, allowing for a longer hang time on the grapes that allowed flavours to develop while maintaining natural acidity in the fruit. The Petit Verdot was sourced from the Lloyd Vineyard (71%) managed by the Dhaliwal Brothers, the Iqbal Vineyard (25%) and the Ashe Vineyard (4%).
In mid-fall each Petit Verdot vineyard was hand harvested at the optimal fruit balance of sugar, acidity and tannic ripeness. Uncrushed, fruit was transferred to tanks for a 5-7 day cold soak prior to fermentation. Pumpovers were uniquely managed depending on fermentation stage. After 18-21 days on skins, the tanks were drained to oak barrels (40% French and 60% American) for malolactic fermentation. Of 10 barrels, 40% was new with the balance being third fill. After 14 months, it was racked to tank for blending and returned to barrel for 6 month then racked to tank for bottling unfined and unfiltered.