Our third vintage of the White Field produced 12 cases of wine. We started developing this 2-1/2 acre vineyard in 2011 and the first planting was in 2012, which also was the first of five drought years. Consequently this project has stalled but kept limping forth in small steps until we got our first crop in 2016.
The 2018 is a co-fermentation of Roussanne 34%, Riesling 32%, Viognier 19%, Sauvignon Blanc 12%, and Petit Manseng 3%. When various grape varieties farmed on the same soil are co-fermented, the result brings the common denominator – the soil character – to center stage.
This wine was 100% foot-stomped and fermented on its skins/stems, exactly as we make our reds. Barrel aged for about 10 months in a neutral oak barrel on the primary lees. Minimal amount of Sulfur dioxide added at bottling.