The vineyard sites blend together to create a dense wine, while the vine age contributes to a purity of expression and a depth of flavor that is saline, mineral and bright.
The Plow is a tribute to our growers and vineyard workers, who employ either organic or biodynamic methods, keeping the cover crop in place all year round, following stringent pruning practices. Because we strive to distrub the vineyard soils as little as possible, the “Plow” is also a reference to a less intrusive era of farming going back to prehistoric times. The source for this wine is the oldest vineyard site in the eastern Eola-Amity Hills, and it is comprised equally of an older Pommard selection of vines as well as 22-year old vines of Dijon 115. These are augmented by two other esteemed vineyards in the Eola-Amity Hills.
Sorted on a vibrating table before the whole clusters of lignified stems and perfectly ripened fruit were fed bin by bin, not pumped, into the small format stainless steel fermenting tanks of between 2 to 5-tons capacity. The Plow is about 24% whole cluster. Fermentation began with gentle pump overs. Foulage and pigeage were done traditionally by foot as needed. After fermentation, the wines aged in 25% new and 75% old French oak barriques for 12 months and 5 months in tank.