The challenge in crafting Dancing Bear is to fully capture the intense mountain character of the fruit without extracting overly aggressive tannins. Winemaker Julianne Laks’ approach is to carefully monitor tannin levels in the juice and wine during fermentation and maceration. After the component lots of Dancing Bear achieve an optimal balance of fruit intensity and tannin, we drain the free run wines from their skins and age them in French oak barrels. The 2011 vintage spent a total of 19 months in barrels, 46% new, prior to bottling in December, 2013.
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