THE C.R. SANDIDGE WINES
The 2017 vintage growing season rates a solid 8.5 edging towards a 9.0 on a scale of 0 to 10. Grape growers were dealt an excellent growing season and…. there was no incidence of the dreaded “smoke taint” in the Lake Chelan AVA vineyards.
Harvest: Hand-picked and sorted.
Fermentation: Destemmed and crushed without stems into 1 ½ ton stainless steel fermentation bins. Inoculated with Pasteur Red yeast within one hour of crushing. Two punch downs of cap per 24 hours. Fermented on the skins for nine days whereby the wine was drained from the fermentation bin and the cap pressed – off. Wine allowed to ferment to less than 2g/liter residual sugar.
Fifty percent new French oak barrels utilized with the balance being neutral barrels. Seventeen months of barrel aging.
Malo-lactic Fermentation: Native bacteria utilized.
Filtration Level: Very tight at bottling.
|Acidity:||5.6 grams per liter|