Description

Our fourth vintage of the White Field White produced 14 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, we lost our irrigation water, the project has stalled, but kept limping forth in small steps until we got our first mini-crop in 2016.

The 2020 is a co-fermentation of Viognier 32%, Riesling 31%, Roussanne 22%, Sauvignon Blanc 9%, Petit Manseng 5%, and Chardonnay 1%. When multiple grape varieties farmed in the same vineyard site are co-fermented, the result brings the common denominator – the soil character – to center stage. If you then proceed – as we do – to not “make” the wine (in your own image…) inside the winery door, you get this kind of wine: intensely distinctive of its vineyard origin. In other words, it is a farm product, not manufactured goods.

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 crush & bottling.

Alcohol: 12.2%