Frias Family 'Lady of the Dead', California 2020
The grapes for this wine were hand-selected in the vineyards when they were harvested from various blocks at optimum ripeness from September 25 through October 15 and then hand-sorted twice in the winery to make sure only the best reached the fermentation tanks. Once in the tanks, the grapes sat cold for a few days developing color, flavor, and aroma before starting to ferment. The tanks were gently punched down and pumped over for 15 to 19 days to carefully extract all of the color, aroma, and flavor from the grapes. The juice was then drained, and skins pressed before being filled into barrels. The wine finished a native malolactic fermentation in the barrels in about two months and was aged for 21 months in small French and Hungarian oak barrels (16% new) and bottled in July 2022.
The grapes for this wine were hand-selected in the vineyards when they were harvested from various blocks at optimum ripeness from September 25 through October 15 and then hand-sorted twice in the winery to make sure only the best reached the fermentation tanks. Once in the tanks, the grapes sat cold for a few days developing color, flavor, and aroma before starting to ferment. The tanks were gently punched down and pumped over for 15 to 19 days to carefully extract all of the color, aroma, and flavor from the grapes. The juice was then drained, and skins pressed before being filled into barrels. The wine finished a native malolactic fermentation in the barrels in about two months and was aged for 21 months in small French and Hungarian oak barrels (16% new) and bottled in July 2022.
The grapes for this wine were hand-selected in the vineyards when they were harvested from various blocks at optimum ripeness from September 25 through October 15 and then hand-sorted twice in the winery to make sure only the best reached the fermentation tanks. Once in the tanks, the grapes sat cold for a few days developing color, flavor, and aroma before starting to ferment. The tanks were gently punched down and pumped over for 15 to 19 days to carefully extract all of the color, aroma, and flavor from the grapes. The juice was then drained, and skins pressed before being filled into barrels. The wine finished a native malolactic fermentation in the barrels in about two months and was aged for 21 months in small French and Hungarian oak barrels (16% new) and bottled in July 2022.
