Crux may be the most savory and inviting wine of the 2014 lineup, with heaps of plum, fig
and leather notes to draw you in. As the wine opens up, hints of homemade cranberry
sauce, vanilla cream and rhubarb pie emerge. Crux is nicely textured on the palate, both
plush and weighty with structured, even tannins. The finish is long and generous, making
its presence known with grace and subtlety. 229 cases produced.
All grapes for Crux were harvested over a month long period ranging from
September 18th, 2014 through October 15th, 2014.
Fermented in a combination of 1-ton open top tanks and small stainless steel
tanks following a five-day cold soak. Open top lots were punched-down by hand 2-3 times
daily and tank lots were pumped over twice per day. Lots were pressed off the skins after a
total of 15-21 days of skin contact time.
Aging: 16-17 months post fermentation in a mixture of French oak puncheons and
barriques (~35% new oak).