Phinca Lali is a single vineyard cuvee whose grapes are taken from a vineyard that was originally planted in 1910 on a small slope facing north-south.
All of the grapes are hand harvested into baskets which are emptied directly into 400 liter barrels in the vineyard. This is done on “days of
fruit” following the biodynamic calendar during the last days of October. Once in the winery the barrels are closed for roughly one week.
The grapes are then pressed by foot to extract the must, and closed again to continue with natural fermentation and maceration. There is no intervention except for a light punching of the cap that occurs twice a week.
Over the next month the barrels are watched closely, and when the fermentation has finished the must is rendered inert with CO2 and closed again. At the end of the year on a “fruit day” the wine is pressed and passed to French oak barrels where it spends two winters while malolactic fermentation occurs naturally. After roughly 14 months the wine is bottled directly from the barrels.
This wine is exceptionally fragrant with aromas of lavender, Asian spices and incense on the nose. It is a full-bodied wine that is delicious now but should evolve for 6-8 years.