Mark David Winery

Mark David Winery
USA
Phone: 707-473-0606
http://www.markdavidwinery.com/

Contact: Mark McWilliams
Email: [email protected]

We combine classic European winemaking philosophy with innovative New World winemaking techniques to produce these world class wines. Harvest occurs pre-dawn when the fruit is most cool. All blocks are harvested by hand to both sort out unwanted clusters and to preserve maximum fruit quality. In many years, the vineyard makes us wait until early November before the fruit reaches maturity and is ready for harvest. Slow to start, our fermentations begin with native yeast selections. As heat builds up for maximum color extraction and flavor development, we add our own special yeast selection specific for Cabernet Franc and Cabernet Sauvignon. We manually press our grapes in a classic basket press – yields are lower but the juice quality is unrivaled. During the press, we frequently taste each lot checking for balanced mouth feel and flavor complexity. After pressing, the wine is ready to go to barrel where it will spend the next 15 to 18 months. Barrel selection is critical and is determined by the quality of fruit from the vineyard and the flavor development during fermentation. We have traveled to the specific forests in France to determine and select where our barrel wood is sourced. We believe in having a close relationship with our barrel coopers and working with them as the wine will spend the majority of its life before bottle in the barrel. The wine is racked from barrel every 3 months, absorbing small amounts of oxygen in the process which encourages the soft and silky tannins to develop. Each barrel is tasted individually, and a final blend is created from the most expressive barrels. Once the wines are bottled we cellar them at a constant 55°for an additional year before being released.

Winemaker: David Galzignato

Twitter: https://twitter.com/markdavidwinery

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