Glacier Ridge takes a studied minimalist approach in the vineyard; all weed control is manual and allows for some non-grape vegetation for competition as well as insect biodiversity. Disease pressure and crop size are subsequently lower as a result, with a notable difference in increased ripening capability of the grapes.
2015 will primarily be remembered for what preceded the growing season, an unbelievably brutal winter featuring the coldest month ever recorded in the Finger Lakes. As a result, yields were significantly down in a growing season that held much promise. Heavier than average rains in June required careful attention in the vineyard to manage botrytis and mildew, but the remainder of the growing season until the harvest rain events was dry and even in temperature.
All the fruit was lightly crushed and placed into welch bins for cold soaking with 100% stem inclusion. Moderate SO2 and tannin additions were added to the must. Following a three day cold soak at 45F, the grapes were warmed up and allowed to spontaneously ferment. At completion of alcoholic fermentation the wine was left on skins for three weeks, sealed under a dry ice blanket for cap health with occasional light punch-downs. The wine was then pressed off through the basket press and barreled down. Upon completion of malolactic fermentation, the wine was sulfured and topped regularly to maintain freshness. The wine was kept in puncheons to allow for maximum tannin integration until just after the following vintage, at which point it was racked and bottled unfined and unfiltered.