A dry summer and no hurricanes in the fall gave me the luxury of keeping the fruit on the vine until it was perfectly ripe.
Fermented in stainless steel, the process is slow and at low temperatures to capture the acidity and preserve the intensity of fruit.
Four months on Chardonnay lees gives the wine a broader mid-palate and generous mouthfeel.
Growing up on a farm in Minnesota, Jake was well prepared for the agricultural aspects of the wine industry. He believes in soil-to-bottle wine growing and has brought that focus to bear at wineries like Keswick Vineyards, Pollak Vineyards, Grace Estate Winery, Michael Shaps Wineworks and now his very own label.