GRAPES: 65% ROUSSANNE, 20% SAUVIGNON BLANC, 15% CHENIN
SKIN CONTACT: 1 WEEK
REGION: CALIFORNIA, UNITED STATES
The Sauvignon grapes were picked at the beginning of September and were 50% destemmed, 50% left as whole cluster, sealed and left to macerate for 1 week before being foot crushed. They finished fermentation with gentle punch-downs every other day till dryness. Aged for 12 months in old oak barrels. The Roussanne received a week of whole cluster fermentation before it was pressed to finish off the skins, then aged for 12 months in old oak barrels. The Chenin was direct-pressed into old barrel where it spent 12 months in total. All indigenous yeast only, blended before bottling. Unfined, unfiltered, bottled with a small dose of SO2.
Tasting notes: medium bodied, persimmon, squash, nectarine
Pairing: Summer Squash Gratin