Ransom Reds Bordeaux Blend

Vinification: the fruit was 100% destemmed with a high percentage of whole berries to 1. 5 ton fermenters. Four to six day cold soaks ensured gentle yet thorough extraction of color and flavor. The small lots were fermented with d254 and es488 strain yeasts for an average of twelve days and hand punched two to three times daily. The wine was aged sixteen months in mixed french cooperage two years old before being blended and bottled. This wine was minimally processed from 100% free run juice without filtration. Vintage notes: echoing the touted 2014 vintage conditions for the 2015 vintage were optimal throughout the growing season. The season began with warm weather conditions in the winter that continued throughout spring and summer resulting in bud break and bloom occurring about three weeks ahead of normal under exceptionally favorable conditions. A few light showers in late august and cooler weather in september offered a welcome break in a hot sunny summer. As a result the