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Harvested at the end of October 2002. Whole cluster pressed. Barrel fermented in French and American Oak (about 50/50). Aged on the lees for nine months. Most of the barrels were one year old, about 25% were new. We encouraged a malolactic fermentation to smooth out the mouthfeel but did not allow it go to completion in order to preserve a strong clean structure. This wine is great for sipping and pairs well a variety of foods. It has forward notes of tropical fruit, hints of honeysuckle, hazelnut, toffee, vanilla, and ginger-root. Smooth balance and hints of creamy butter and toast. The long full finish reminds us that a well-made white wine can be big and complex too. 13.4% alcohol, 3.7 pH, 5.96 g/l TA, 0.013 % RS. Bottled July 25th. 222 cases made. $16.50 MSRP. |
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Harvested October 20, 2003. Just over 1 ton/acre. Whole cluster pressed. Barrel fermented in French and American Oak (about 50/50, about 35% new). Aged on the lees with twice-monthly stirring to add dimension. Partial malolactic fermentation. This wine pairs extremely well with food. Clean and well structured, the wine presents a bouquet of lemon with hints of Asian pear and light tropical fruit. Flavors include citrus, pineapple, apple, with a hint of almond. This is quite a different wine than the 2002. 13.9% alcohol, 3.43 pH, 6.7 g/l TA, 0.059 % RS. Bottled July 7th. 476 cases made. $13.50 MSRP (reflecting lower cost of production). |
We look forward to presenting Wines from our new plantings, including Chardonnay and Pinot Noir, starting with the 2005 vintage (if the winery permits come through in time).