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.
A field blend of Estate Chardonnay and Sauvignon Blanc, whole cluster fermented and macerated on the skins for a little over two weeks. Huge mouthfeel, rich, creamy, dominated by butterscotch, honey and cooked apple. Some volatility that lifts the palate and aromas and a bit of tannin on the finish.
To date it has been in used oak barrels for 15 months and is still on its fermentation lees. It will come out of oak soon and will be settled in tank before being bottled. Anticipated release late spring/early summer.
We only made around 360 bottles of this very special wine, so pre-order soon because when it is released it will not last long.
We have not done final lab testing on this wine, but it is close to 14% alcohol. Its a bomb.