Shelter Winery Spätburgunder 2018

The vineyard and cellar work is just as straightforward. No herbicides or pesticides are used in the vineyards; harvest is done completely by hand. In the cellar, a short cold soak is followed by a delicate press (normally the stems are removed, though this can differ from vintage to vintage) and fermentation in open-top vessels. Once fermentation is complete, the juice is transferred into barrel, with the few new barrels being outnumbered by those with up to five years of age.