Region: Lodi, California
Viticulture: Non-certified Organic
Soils: Loamy clay soils
Vinification: Direct press 1⁄3 of the fruit and macerate the other 2⁄3. For the maceration, we destemmed half of it and left the other half whole cluster.
Aging: 9 months
Fining or Filtering: None
Sulfur: None added
Notes from the Importer: This is our second vintage making our Bianco with Albariño. We believe that this grape does really well in California as it can maintain acidity & freshness even during hot growing years. This year, we picked at what we think is the perfect time with a great balance of acidity and ripeness, so we decided to direct press 1⁄3 of the fruit and macerate the other 2⁄3. For the maceration, we destemmed half of it and left the other half whole cluster. This led to a funny discovery as we showed up to the winery on Day 3 to realize that the PH had jumped from 3.2 to 3.7 as the stems had soaked up all the acidity and the wine was going through Malo during primary. This happened due to a massive amount of Nitrogen in the soil from over-composting.
Our original intention for this wine was to create something with high-acidity and nice texture from the mixture of maceration methods. What ended up in bottle reminds us of Bourgogne Blanc or Jura Chardonnay. Some slight oaky reduction, creamy mid-palate texture, with the classic stone fruit qualities hanging around. We bottled this with no SO2 and believe this will continue to show better and better with age.