TECHNICAL DETAILS:
• 81% Marsanne, Griva Vineyard, Arroyo Seco; 19% Chardonnay, Donnachadh Vineyard, Sta. Rita Hills
• 14.8% alcohol
• pH = 3.57, TA = 6.4 g/l, L-malic acid = 2.72 g/l
• 81% fermented and aged in an amphora, 19% fermented and aged in a stainless steel barrel
• Aged on lees for eight months prior to bottling
PRODUCTION DETAILS:
• Marsanne was harvested on September 30, 2016; Chardonnay was harvested on September 6, 2016
• Whole cluster pressed
• Juice transferred to settling tank for 48 hour cold settling
• Juice was divided in to two lots, each with different protocols, as follows:
Marsanne
-1 earthenware amphora, clarified juice, fermented cool with Vin13 yeast
Chardonnay
-1 stainless steel half-barrel, clarified juice, fermented warm using Aroma White 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.
