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2010 O'neel Family Vineyard Sauvignon Blanc, Russian River Valley |
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| The O'neel Family Sauvignon blanc comes from the plains just west of the town of Santa Rosa. Intersected by one creek and then flanked by another, the soils here are predominately clay with enough sand and silt mixed in to keep it friable. These creeks contribute a significant amount of biodiversity interms of both flora and fauna for the vines as they coexist in this space. This land is farmed organically for us and is on the path to certification. | ||
Chemistry Harvest Date; 10/9/2010 Harvest Brix; 22.0 Additives; Sulfur pH / TA; 3.33 / 6.4 g/L Alcohol; 12% Free Sulfur; 12ppm Chemical Residue; None |
The Fermentaion The Sauvignon blanc was separated into three equal lots for different fermentation conditions. One lot was immediately press to separate the juice from the skins. The juice was fermented in a stainless steel tank and then transfered to neutral french oak barrels for storage and aging. The second lot was destemmed removing the berries from the stems and then fermented in an open top tank. The berries and juice were mixed by hand twice a day through out the 27 day fermentation. The wine was then sparated from the skins and placed in neutral french oak for stoarage and aging. The third portion was kept as whole cluster allowing the juice grapes and stems to ferment together. The open top tank was tread by foot twice a day for the entire 28 day fermentation. The wine was then placed into neutral french oak barrels for storage and againg. Each week we selected out favorite barrels from each of the lots and blend them together to make our favorite wine for the week. |
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2010 Windsor Oaks Vineyard Pinot Gris, Chalk Hill |
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| Finding responsible farmers with compelling vineyards is the biggest challenge that we face. That challenge was squarely met by Windsor Oaks Vineyards. With 65% of their property left "wild" they organically farm our vines in rocky volcanic soil. This lean, mineral driven Pinot Gris is clearly a product of the mineral rich - nutrient poor soil of origin. | ||
Chemistry Harvest Date; 9/1/2010 Harvest Brix; 20.5 Additives; Sulfur pH / TA; 3.90 / 6.0 g/L Alcohol; 11.8% Free Sulfur; 13ppm Chemical Residue; None |
The Fermentaion The Pinot Gris was kept intact as whole clusters for it's fermentation in an open top tank. With the intent of pressing it once the color and tannin levels hit a sweet spot we watched and tasted daily to make this call. We were thrilled when it continued to taste better with each day on the skins. Because of this it was allowed to continue as whole clusters and was onlypressed after 30 days and completion of the fermentation. The wine was then moved to neutral french oak barrels for storage and aging. The extended time on the skins gives the wine a beautiful copper hue and layers of tannin and umami. Each week I select my favorite barrel for filling and selling kanteens. |
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2010 Sunhawk Farms Red Wine Blend, Mendocino |
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| SunHawk Farms is a special place that is certified Biodynamic by Demeter. In addition to grapes they also farm olives and lavender. The NPA harvests all of the grapes from the property at one time creating a field blend with 10 different varieties half of which are white grapes. The hill side is broken up into three separate plots that are separated by olive groves, lavendar fields, California Oak and chaparrel. Each plot has a unique aspect and soil composition. Mostly East by Southeast facing the vines are spread over steep hillside to benchland. The soil ranges from serpentine to iron rich crushed rock. | ||
Chemistry Harvest Date; 10/17/2010 Harvest Brix; 23.9 Additives; Sulfur pH / TA; 3.90 / 5.8 g/L Alcohol; 14.3% Free Sulfur; 14ppm Chemical Residue; None |
The Fermentaion This is kept as a true field blend in which all of the fruit is harvested at the same time. This provides a range of flavors and ripeness levels with the Syrah providing black fruit and olive flavors, grenache with its red fruit and floral aromatics to the Picpoul blanc that lends minerality and acidity to the blend. We keep everything whole cluster and ferment it in an open top tank. Tread by foot twice a day it does not come into contact with any machines. After fermentation, the wine is transfered to neutral french oak barrels for storage and aging. The grape varieties that go into making this wine are Syrah (40%) Grenache (10%) Mourvedre (10%) Counoise (71/2%) Cab Sauv (7 1/2%) Marsanne (5%) Rousanne (5%) Viognier (5%) Picpoul Blanc (5%) and Muscat Blanc (5%). These percentages will change and balance out as the vineyard matures. |
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