THE C.R. SANDIDGE WINES
2016 Whistle Punk
2016 was a splendid growing season. I rated it a solid 9.0 on a scale of 0 to 10. Our grape growers really dialed in the proper amounts of fruit left on their vines which were able to fully ripen come September and October. The grape varieties Cabernet Franc, Cabernet Sauvignon, Malbec and Merlot performed exceptionally well. Great – ripe red and black berry flavors, fine grained tannins and modest acidity were what characterizes the fruit which ultimately was utilized in our 2016 Whistle Punk.
All fruit was carefully handpicked into ½ ton bins. Within hours, the fruit arrived at the winery to ensure the highest quality possible. All of the grapes were sorted by hand to glean out any damaged fruit or MOG (material other than grapes) such as leaves. The grapes clusters were destemmed and the berries lightly crushed into one – ton fermentation bins. The yeast fermentation proceeded on the grape skins at temperatures ranging from 56 – 88 degrees Fahrenheit over a twelve to fourteen day period. Once the yeast fermentation reached a Brix reading between 4 and 6, the wine was pressed off. The malo – lactic fermentation was permitted to occur while the wine was in barrel utilizing native ML bacteria. Twenty-three months of barrel aging in new French and American oak barrels was deemed perfect. The wine was tightly filtered at bottling.
|Acidity:||5.4 grams per liter|