For this release, we leaned into a classic Bordeaux-style mix of Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot, creating a wine with layers of richness and depth. The grapes were picked by hand at peak ripeness, then gently destemmed and crushed, leaving about 20% of the berries whole for extra freshness and complexity. We handled the must with care, avoiding pumps entirely, and gave it a cool, three-day soak to draw out vibrant color and flavor. Native yeasts took over naturally, beginning fermentation after about two days.
Elevage: 20 months in 78% new French oak (Boutes, Sylvain, Gamba & Taransaud) and 22% neutral French oak. It was then blended and aged an additional 10 months in 10hL concrete tanks. The wine is then aged in bottle an additional 15 months or so before being released in the fall.
Justin’s Tasting Notes:
On the nose: violet, cedar, and baking spice
On the palate: currant, graphite, grippy tannins, and structure
Vinification:
The fruit for this wine was destemmed and crushed leaving ~10% whole berries. No pump was used in the transfer of the must. The must cold soaked for about 5 days at 12o-15oC. Native yeast began fermenting after about 2 days. The primary fermentation was in small 1 ton bins. Extraction was achieved via hand punchdowns numerous times daily as well as a pump over with macro aeration until the desired level of extraction was achieved at which time it was pressed and racked to barrel. Free run, press fractions and new oak barrels were kept separate during ageing. The wine was gravity racked minimally in the cellar and was bottled unfined and unfiltered in June, 2025
The goal with the Old Goat is to craft the best wine we can with what the vintage gave us. It can be a blend of varieties and vineyards, whatever it needs to be. The composition will not always be the same every year but it will instead change and move with that vintage. 2022 was a cool growing season. Luckily the heat turned on mid-September and stayed on through October allowing later ripening varieties, like Cab Sauv & Petit Verdot to have good physiological ripeness before frost set in. The goal with the concrete is to get the wine off of the wood and allow the components of the wine time to stew and come together before bottling.
not yet reviewed
56% Red Willow • 33% Elephant Mountain • 11% Ciel du Cheval
Justin Neufeld
