Description
then finished in port barrels
using mechanical weeding
The grapes are destemmed and macerate for one to three days then ferment and age in barrel
The finish is said to be long
Winemaker James Jelks: This cuvee is made with grapes from 1 of the 2 vineyards I personally farm organically in the Santa Cruz Mountains
2023 Michel Gahier, Arbois Rouge Trousseau "La Vigne du Louis", Jura, France La Gritona then finished in port barrelsThis vineyard in Montigny has a northeast exposure which requires a harvest later than the other cru reds. The vines are Fifty years old. Gahier likes this cuve with about four or five years of age to it.
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