Goosecross Cellars


Yountville, Napa, California

The fruit for this wine was sourced from two locations in the southern region of Napa Valley. The two lots were fermented and aged separately. Blending, fining, and filtration took place just prior to bottling. 40% of the final blend was barrel fermented and aged in used French oak barrels and then allowed to go through partial malolactic fermentation to create texture and roundness in the wine. The balance was fermented in Stainless Steel vessels so as to capture the rich fruit aromas and flavors.