Hundred Suns is a reference to the approximately 100 days of the growing season between flowering and harvest. Winery note: "Recognizing the ripe nature of the 2018 vintage, we divided 60% of the total yields into two small carbonic fermentations to retain freshness. The whole clusters spent 12 days in sealed tanks with no sulfur or manipulations, and we then pressed to neutral oak and aged for 7 months. The remaining 40% was destemmed and fermented with native yeast for 28 days. This deep and complex counterpart was aged for 7 months in terracotta amphora. In June 2019, the wines were gently moved to tank and bottled unfined and unfiltered. The finished wine carries a rich garnet color and luscious perfumes of exotic plum, wet granite and pungent floral tones. The palate is broad and mouth-filling with luscious blue fruits mixed with semi-sweet chocolate. This historic estate was established in the early 1970s by pioneer Bill Fuller. Our parcel of Gamay (in fact, the only gamay planted at the site) came from a hidden corner of the vineyard and was uncovered by our friend, Evan Martin, who offered us a one-acre piece of this amazing site planted on marine sedimentary soils."
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