SOIGNÉ

You can thank my brother Luke and Red Heaven vineyard manager Damon Lalonde for the 2017 Soigné.  Luke convinced me (AKA gave me money) and Damon had an awesome idea to make this project a success.  I had already purchased Grenache, Syrah, and Mourvèdre from Red Heaven to make a GSM red blend and Damon suggested picking some of the Grenache and Mourvèdre early to make a beautiful rose, which also helped to ripen the remaining fruit for my red blend.  The fruit was harvested September 9th and processed the same afternoon - de-stemmed, crushed, covered with dry-ice, and left to cold soak overnight.  I decided to press after 24 hours and the resulting juice was cooled and slowly fermented over 3 weeks.  When almost fermented to dryness I racked the wine into stainless steel barrels and began stirring them (batonnage) every other week for 2 months to build complexity and mouthfeel.  The wine was racked again in January to tank and bottled in the beginning of March.