We had a little botrytis in our Chardonnay this year, so instead of having that fruit impact our skin fermented 5th Element, we did a cull pick and kept the botrytis infected clusters separate. We whole cluster pressed the fruit and settled in a tank for 24 hours before racking into a barrel to ferment. It is still on fermentation lees and will be in barrel until probably April, when it will be racked, settled and bottled.
Honey, apricot, vanilla and clove aromas. Incredible acidity and balance. Approximately 13.5% alcohol. This is a delicious chardonnay.
Approximately 250 bottles produced from this very unique harvest. Release will be late spring, early summer.
A rarity for PEC, a 100% estate grown Sauvignon Blanc. We whole cluster fermented the wine on the skins for ten days. We pressed and racked into barrel where fermentation was completed. It is still on its heavy lees.
White pepper, lemon grass, and guava. Zesty and bright. Approximately 13.5% alcohol. Only 250 bottles produced. Release late spring, early summer.