Nose
Aromas of yellow pear, green plum, orange blossoms and sweet oak.
Palate
Enters with juicy, tart citrus fruits, lively acidity, with medium-body fullness; Lengthy lime-zest aftertaste.
Growing Conditions
Heavy winter rains continued into spring, hitting vines during bloom. Persistent summer fog slowed ripening for a mid-September harvest.
The vineyard lies on the limestone hills of the Adelaide District, thirteen miles from the Pacific coast. Warm days, cool nights and balanced vines promote great acidity in the grapes.
- Rainfall: 35 Inches (above average)
- Bloom: Late May
- Weather: Spring was cool and wet, summer was warm to hot days with cool nights.
Winemaking
Whole cluster pressed, each varietal was fermented separately in barrels and small concrete tanks. Stirring the barrels throughout malolactic enhanced aroma and texture. An early assemblage and bottling captured the wine's freshness and beautiful fruit.
- Fermentation: Whole-cluster pressed. Natural primary finished February 2020, and secondary finished by April 2020.
Sustainably farmed, hand-harvested grapes; whole-cluster pressed; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective SO2, 35ppm at crush and 40ppm during aging. Pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
Aging
- Barrels: 88% barrel aged in air-dried American oak barrels; 8% new, 9% three-year-old, 61% four-year-old, 10% five-year-old, 12% six-year-old. 12% concrete tank aged.
- Aging: Eight months in barrel
Appearance
Translucent gold color.
