The uniformity of soils have made a complex and harmonious composition explosive with fruit and mineral notes.
Ryan’s Plow is comprised of the fruit from two vineyards that the talented Australian viticulturist, Ryan Hannaford, farmed for several years before we came on the scene. Both vineyards are located on prime Jory/Nekia soils, one in Dundee (Black Walnut) and the other next door to us (Seven Springs).
Sorted on a vibrating table before being destemmed, the grapes, relatively intact after gentle destemming are fed bin by bin, not pumped, into the small format stainless steel fermenting tanks of between 2 to 5 tons capacity. A small amount of Seven Spring's Calera clone were selected for partial whole cluster treatment, while Black Walnut’s PN115 and Pommard clones were mostly destemmed. Fermentation begins with gentle pump overs and may include one or two punch downs towards the end of the cuvasion. The foulage and pigeage are done traditionally by foot. After fermentation, the wines age in a combination of 20% new and 80% old French oak barriques for 14 months prior to bottling.