Wine Tasting Notes
I practice minimal intervention winemaking with all of the wines I make. This Mr. Brightside Arroyo Seco Gamay Noir was cold soaked for 5 days before spontaneously fermenting in two separate lots. The first lot was 50% whole cluster fermentation in open top bins for 19 days before pressing. The second lot was 100% whole cluster fermentation in open top bins for 22 days before pressing. The wine was settled in stainless steel for 2 days before gravity racking to neutral French 225L barrels. Sulfured minimally after malolactic fermentation and adjusted slightly pre bottling.
Alcohol 12.3%
I practice minimal intervention winemaking with all of the wines I make. This Mr. Brightside Arroyo Seco Gamay Noir was cold soaked for 5 days before spontaneously fermenting in two separate lots. The first lot was 50% whole cluster fermentation in open top bins for 19 days before pressing. The second lot was 100% whole cluster fermentation in open top bins for 22 days before pressing. The wine was settled in stainless steel for 2 days before gravity racking to neutral French 225L barrels. Sulfured minimally after malolactic fermentation and adjusted slightly pre bottling.
Alcohol 12.3%
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