Winemaking
> Nick Goldschmidt
Vinification takes place under the supervision of our consulting winemaker, Nick Goldschmidt. The grapes are gently destemmed and each small batch is cold soaked for 2 days in our small fermenters. Fermentation with indigenous yeast is encouraged; however, cultured yeast is added after 3 days in order to guarantee completion.
We sprinkle the cap twice daily and maintain a moderate 85-degree maximum temperature in order to preserve the natural aromatic complexity. We strive for elegance, balance, and clarity.
We age our wines in Demptos French oak for 18 to 20 months where it completes malolactic fermentation. Approximately 50% of the barrels are new and 50% are once used, depending on the requirements of the clarified in the barrel. Prior to bottling, the wine is blended in a tank where the wine settles and further clarifies.
The bottled Blue Rock is aged for an additional one or more years with the dedication to release the wine only when it is ready for consumption.