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A look at the lots we're holding back and the ones moving to bottle.
By Nick · · Updated
Every winter we go through the same exercise: which barrels move to bottling, which stay in the cellar for another season, and which become someone else's blend. This year the answer surprised us.
The hold-back wasn't planned. A late-September heat spike pushed Brix faster than we wanted, and we hit fermentation a few days hotter than ideal. Those lots want more time to integrate.
We'll revisit in April.
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