Petite Sirah 2008

Tasting Notes:

Wine Making Practices: 

Still Waters farms our vineyards in specific blocks based on variety and location to produce our premium wines.  The vineyard is designed to bear low yields and is one hundred percent hand harvested.  The grapes are harvested in the early morning and processed within hours to ensure the fruit stays fresh and cold. They are in separate lots, and kept separate based on vineyard block, variety and yeast.  Some lots are as small as two barrels.  We ferment in seventy-gallon fermentors, allowing us to keep the batches small for better temperature control.  The grapes go through a two-day cold soak, are inoculated with yeast and ferment for about seven days, and are pressed at 2-4º brix to maintain the fresh fruit qualities. The wines finish primary and malolactic fermentation in neutral barrels. Early in the New Year they are racked into new French oak barrels for 30-40 month aging in our Barrel Room. We use fifty percent new French oak, and all of StillWaters Vineyard red wines are non-filtered.