GRAPES: 100% VIOGNIER
SKIN CONTACT: 3 WEEKS
REGION: SANTA CRUZ COUNTY, CALIFORNIA
Vinification method: The grapes were handpicked and carefully put into stainless vessels for a 3-week carbonic maceration, using harvested CO2 from an already active fermentation, as opposed to using CO2 from a commercial cylinder. While it was done as carbonic, the soft skins readily bled juice leading to a type of submerged cap maceration for the later portion of the fermentation. The structure of the wine comes from skin tannin, and stem tannin. Pressed off and sent to neutral French oak barrels for 10 months aging sur lie. Racked once and bottled. No additives including no added sulfites.
Tasting notes: medium bodied, mandarin, guava, passionfruit, cantaloupe, & lychee
Pairing: jerk chicken with black bean salsa
Mix and match 3, 6 or 12 bottles!
