After the CoCo fruit is co-fermented, we blend in some earlier season Colombard to illuminate the brightness of this wine. This old vine Colombard is versatile, as it maintains basically the same sugar level and acidity on the vine from August to November. When picked in late August it reminds me of a featherweight Basque Txakoli (while our late season Colombard going into our Honeymoon has a more Chenin-like characteristics). Both components of this blend are fermented and aged in stainless steel.
California is my home, and I seek to express wines that represent my land with purity and precision. I have chosen to work with sun-loving grapes: either those historic to California Viticulture, or those that flourish and maintain elegance in California’s warmth, such as Carignane and Nero d’Avola. I utilize natural, traditional winemaking practices I learned while apprenticing in Italy and Southern France. And most importantly, to truly respect my Californian roots, I ensure my vineyards are farmed in such a way that healthy ecosystems are created and maintained.
Grapes: 33% Colombard, 26% Marsanne, 23% Roussanne, 18% Muscat blanc
Country: United States
Roussanne, Marsanne, and Muscat blanc come from First Generation Farmers in Contra Costa County; practicing organic and in the three year transition to certification, sandy soils. Colombard comes from Ricetti Vineyard in Mendocino County; planted in 1948; certified organic; dry farmed on loam.
Tasting: mineral driven wine gives off aromas of fresh ocean air, white pepper and kiwi. A beautifully light bodied wine that would complement a variety of foods from Dim Sum to oysters.