Here’s Kirk on how he makes this wine:
100% gravity flow was deployed in the production of this wine. The fruit was hand picked and gently processed using our state-of-the-art Pellenc sorting and destemming system, producing what we describe as “fruit caviar.” The pristine, whole berries were moved via elevator belt into a combination of small stainless steel, concrete tank fermenters, and open-top barriques. Time on skins lasted 20 to 35 days. The fruit was then separated to “free run” and “light press” fractions. The finished wine was aged in 65% new, tight grained, French Oak barrels for 18 months. We employ a variety of cooperages for Bordeaux varieties including Boutes, Sylvain, Taransaud, Gamba and Alain Foquet. 100% native, spontaneous yeast and malolactic fermentations were also key ingredients in the making of this wine. The gentle use of gravity flow winemaking, whenever possible, is carefully exercised throughout the making of this and every Venge wine. Bottled unfiltered.
No wonder it’s so good!
Here’s what he says about his 2018:
Fresh roasted coffee, sweet cassis and aromatic blue fruits lead the way to full bodied deliciousness. Dense and compact, with firm tannins that fully support the cascade of mouth coating flavors. The finish is remarkably lengthy and complex. This wine is approachable upon release and cellar worthy in proper aging conditions.
