The Marquette was hand-picked from our Vergennes vineyard at the beginning of September. The vintage was marked by a cool growing season, a wet spring, a cool autumn. All the fruit began fermentation whole cluster for two days, then destemmed and foot-crushed. Spontaneous fermentation for all the fruit was on skins and took place in open vats for two and half weeks. Final elévage in flextank egg and glass demijohn. No sulfur or other additions.
Les Carouges, Vergennes vineyard (Champlain Valley, Vermont) soil: clay and limestone, lacustrine sediment and sandy shist and gneiss bedrock, greenstone elevation: 94 ft. Vergennes Valley floor varietals: 100% Marquette (red varietal cross with vinifera parentage Pinot Noir) alc. %: 12.5 agriculture: practicing biodynamic notes: