2014 was an amazing year in the Central Coast. And since this was our inaugural year for In Vino Musicas, we treated each and every grape with the utmost of care, just like our children.
Starting with a light crush, we aimed to extract as much as we could out of each and every grape. The grapes underwent a cold maceration followed by a cool fermentation that lasted from 7 to 10 days.
After fermentation, we pressed with a bladder press to minimize tannins from seeds, which can be quite harsh. After pressing the Syrah and Petit Sirah, we left the skins of the Petit Sirah in the press to extract some of the color from the Petit Sirah to stabilize the color of the Grenache.
Finally, we aged the wines for three years, and with an oak profile of 66% American Oak and 33% French Oak. We bottled on December 16, 2017 and these are amongst some of the best, well balanced, harmonious wines produced.