Jerry Mueller and Doug Frost discuss the process that creates a rich, creamy, mineral-laced wine.

Röbller Vineyard’s 2018 Estate Reserve Vignoles started in the vineyard where the dry-farmed fruit began to raisin at harvest. A 24-hour cold soak captured texture, 35-day fermentation preceded Malolactic inoculation and 18 months of sur lie aging. The finished wine was bottled and aged for 18 months prior to release. The approach created a rich, creamy, mineral-laced wine with dense layers of tropical fruits, bright clean acidity and a lengthy finish.

Röbller Vineyard, 275 Röbller Vineyard Road, New Haven, Missouri, robllerwines.com