TECHNICAL DETAILS:
• 68% Sauvignon Blanc, Happy Canyon of Santa Barbara; 32% Marsanne, Griva Vineyard, Arroyo Seco
• 13.4% alcohol
• pH = 3.34, TA = 6.9 g/l, L-malic acid = 1.91 g/l
• 100% barrel fermented, in 28% new French oak, 43% neutral French oak, and 29% stainless
• Aged on lees for eight months prior to bottling
PRODUCTION DETAILS:
• Sauvignon Blanc was harvested on August 21, 2016; Marsanne was harvested on September 30, 2016
• Whole cluster pressed
• Juice transferred to settling tank for 48 hour cold settling
• Juice was divided in to small lots, each with different protocols, as follows:
Sauvignon Blanc
-1 new French oak barrel, clarified juice, fermented cool using Aroma White yeast
-1 neutral French oak barrel, clarified juice, fermented cool using BA-11 yeast
-1 neutral French oak barrel, clarified juice, fermented cool using Aroma Whit yeast
-1 stainless steel barrel, clarified juice, fermented cool using BA-11 yeast
-1 stainless steel half-barrel, clarified juice, fermented cool using Aroma White yeast
Marsanne
-1 new French oak barrel, clarified juice, fermented cool using Vin13 yeast
-1 neutral French oak barrel, clarified juice, fermented cool using Vin13 yeast
• Following primary fermentation, SO2 was administered to block secondary malolactic (ML) fermentation
• All lots were aged on their lees until bottling (approximately eight months). Lees were stirred frequently in the first month following fermentation (2X per week), and less frequently in subsequent months.
