he fruit is a mix of hand and machine picked that was gently pressed, settled for twenty-four hours then racked to barrel for fermentation. Fifteen percent of the lot was co-inoculated with the house strain of malolactic bacteria then used to top the remainder of the lot during post-primary fermentation. The lees were stirred 1-2 times per month and the wine aged for 8 months. The fruit was sourced from multiple vineyards spread across the Sonoma Coast AVA. The estate vineyards include Saralee’s, Laughlin, Fulton, Shiloh, Kelli Ann, Piner, Carneros Hills East, Carneros Hills West and Durell. The clones include 4, 5, 15, 17, 76, 95, 96, 809, Wente and Hyde Wente, and the soil is predominantly free-draining sandy loam.
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nThe result? Bright, citrus notes from the extreme coast. Round, soft flavors from the inland areas. And fruit and minerality from the south. California’s exquisite Sonoma Coast, in a bottle.
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