FACT SHEET
(sold out)
VINEYARD NOTES
Grapes were ripening fast yet holding their acids in the Freeman Farms vineyard that was planted 20 years ago on Salt Creek rootstock. The two rows at the most northerly end of the vineyard have sander soils that dried out the quickest in the vineyard and, therefore, were selected for their ability to ripen at a lower pH. The grapes were still picked early at 21 brix to have a tensioned acid that balanced the juice. Select grape clusters were sorted for the most flavor and ripeness while still holding their acids nicely.
WINEMAKING NOTES
Destemmed whole berries were processed directly to the press; 90% of the juice was transferred into once used French oak, the remaining 10% in stainless steel for spontaneous barrel fermentation. All that was added was organic yeast nutrients and little amounts of sulfur after fermentation to preserve the fruit and flavors. The wine was left on the lees and stirred monthly before being combined and bottled after 10 months in barrel.
TASTING NOTES
On the nose, a wet sandstone and straw display a Loire-ish style. Casaba melon with a squeeze of lemon juice. Whispers of oak spice frames a dried lemon grass and an almost a breeze of sea brine component as the wine is sipped. Displays acid tension with a round and balanced mouth-feel that ends cleanly with a slight bit of tannin that shows signs of agebility. Enjoy for the next 6 years from vintage.
FOOD PAIRING
Chicken Piccata, Shellfish with butter, and Chilean sea bass in a spinach miso broth.
Grapes were ripening fast yet holding their acids in the Freeman Farms vineyard that was planted 20 years ago on Salt Creek rootstock. The two rows at the most northerly end of the vineyard have sander soils that dried out the quickest in the vineyard and, therefore, were selected for their ability to ripen at a lower pH. The grapes were still picked early at 21 brix to have a tensioned acid that balanced the juice. Select grape clusters were sorted for the most flavor and ripeness while still holding their acids nicely.
WINEMAKING NOTES
Destemmed whole berries were processed directly to the press; 90% of the juice was transferred into once used French oak, the remaining 10% in stainless steel for spontaneous barrel fermentation. All that was added was organic yeast nutrients and little amounts of sulfur after fermentation to preserve the fruit and flavors. The wine was left on the lees and stirred monthly before being combined and bottled after 10 months in barrel.
TASTING NOTES
On the nose, a wet sandstone and straw display a Loire-ish style. Casaba melon with a squeeze of lemon juice. Whispers of oak spice frames a dried lemon grass and an almost a breeze of sea brine component as the wine is sipped. Displays acid tension with a round and balanced mouth-feel that ends cleanly with a slight bit of tannin that shows signs of agebility. Enjoy for the next 6 years from vintage.
FOOD PAIRING
Chicken Piccata, Shellfish with butter, and Chilean sea bass in a spinach miso broth.