2013 was a moderate Spring with hardly any cold days. Frost was not an issue so the growth into bloom was even and without rain incidents. We saw the marine pattern slowing the growth and maturity through mid summer. Heat in August and early September pushed the berries to ripeness and enabled us to get great hang time without to many issues with rain. Harvest was the second week of September.
We ferment in small lots punching down twice a day to get maximum extraction from the skins. We age over for 15 months to give the wines more time to integrate with the oak. Using a variety of new, once and twice filled French Oak barrels form several different coopers and forests.
2013 Big Pig
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