Ochota Barrels Texture Like Sun Sector Red 2024
The fruit was hand-picked with only the best fruit being used. The clusters were kept separate and cold soaked for a few days, then fermentation kicked off naturally in small, open-top fermenters with 60% of the clusters intact and the remainder de-stemmed. The fruit was hand plunged multiple times a day over the course of about 7-12 days prior to being basket-pressed to old French barriques for aging. Amber made the barrel selections for the blend after a few months of aging then blended the wines to tank to settle. It was bottled without fining and just a small addition of sulfur and a pad filtration.
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