A co-fermentated field-blend of Sauvignon Blanc and Chardonnay, organically farmed on our friends’ Steve and Leslie’s property in Penn Valley, California. Northwest facing, hilly terroir, at about 1500 ft. elevation.
this wine was 100% foot-stomped and fermented on its skins/stems, exactly as we make our reds. Barrel aged for about 8 months in neutral oak barrels on the primary lees. Minimal amount of Sulfur dioxide added at bottling.
The wine is moderate in alcohol and medium-bodied, intensely aromatic and flavorful, mouth-filling and textured. Complex and refreshing. It is perfectly enjoyable for current consumption but may also be cellared for a decade or more.