Description

Our White Field is a 2-1/2 acre vineyard we have been developing since 2011 in the cool, sheltered microclimate immediately adjacent to our Home Vineyard. It was planted over these years with six red and six white grape varieties – the reds being Syrah, Trousseau, Mondeuse, Counoise, Cinsault, and Pinot Noir. The alluvial topsoil is dense yellow clay (decomposed Serpentine and volcanic rocks), and the field is gently sloping Northward, at about 1500 ft elevation.

Its third vintage, 2019, was our first time to experiment with a co-fermentation of all varieties planted there, both reds and whites. In all the other vintages since its first – 2016 – we made two wines – one white, the other red – as two separate field blends. It is early days for a newborn vineyard like the White Field, and only experimentation over time can reveal what varieties truly “belong there” in terms of terroir expression. The perfection of that ‘marriage’ is what makes the difference between a banal, good, or sublime terroir wine.

This wine was 100% foot-stomped and fermented on its skins/stems, and pressed after 8 days of maceration. Barrel aged for 21 months in a neutral oak barrel on its primary lees. Minimal amount of Sulfur dioxide added at crush and bottling.

This wine has a very distinctive character, resulting from both its complex varietal makeup and the various terroir factors. It is also distinctly different from both the White Field Whites and Reds produced by the separation of the fruit by color. To my pallet, this one tastes like liquid poetry. Estimated aging potential: 20-30 years.

Syrah 55%, Riesling 23%, Roussanne 9%, Pinot Noir 7%, Petit Manseng 4%, Others (Sauvignon Blanc/Trousseau/Counoise/Cinsault/Mondeuse) 2 % / Sierra Foothills
Total SO2 added (at crush & at bottling) – 35mg/l.  

Alcohol: 13.2%

Production: 23 cases