These are wines that have had extended maceration, that is, fermented wine kept in contact with skins over an extended period. In this case 47 and 61 days – a long time – during which the wines not only absorb color and tanin but convert that tanin so that it looses its bitterness.
The resulting wine is big, dark and rich. Bruce does this for only a few selected lots coming from prime locations in the vineyard.
It’s not over yet there are still a few that have yet to reach that magic balance that Bruce is looking for.
Many of these lots are fermented in 1 ton macro bins whose content, in turn, can be dumped directly into the press – as shown in the image.
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