Siletto Family Vineyard
Merlot - 4.56 tons harvested 9/3/21 at 20.2 Brix
Barbera - 3.38 tons harvested 9/18/21 at 22.6 Brix
Freisa-3.16 tons harvested 9/18/2122.6 Brix
Mouryedre - 3.05 tons harvested 10/17/21 at 20.0 Brix
Grenache - 2.06 tons harvested 10/17/21 at 23.0 Brix
Sagrantino - 1.16 tons harvested 10/17/21 at 23.0 Brix
Cabernet Franc - 1.08 tons harvested 10/17/21 at 23.0 Brix
Cellar Super CA: 3 fermentations - Barber (100% destem) + Merlot (50% whole cluster) cofermentation, Freisa (50% whole
cluster) fermentation, and Mourvedre + Cab Franc + Grenache + Sagrantino direct to press confermentation. Twice daily
punchdowns for cap management on skin fermented tanks. Once fermentations were complete, tanks were drained of their free run and pomace was rehydrated with water to make Red Cooler. Wine was aged in stainless steel until bottling in January 2022.
Native yeasts, no additions, no fining or filtration
Wavy Wines started as a friendly conversation between Eliot Kessel and Jude Zasadzki while celebrating Eliot’s daughters birthday in 2019. We were drinking natural wines from all over the world trying to fathom how we could start a project that begins to resemble these styles of ‘Vin de Soif’. Easy summer wines was top priority.
After many conversations about where we should start, we came across an affordable source of Pinot Gris from an organic vineyard in Chico, California. It was pretty set in stone we were going to make a skin contact/ramato style of wine. Coupled with a little bit of Chardonnay from Scribe Estate Vineyard we were in business.
With finances being tight we decided to take a chance on making a Piquette from the same grapes. The process to which we got there really marked a pivotal moment in Wavy. We will always recycle our grapes, and that will always change with whatever we source for that year.
Our wine is called "LS GRIS", and it’s a 13 day skin contact wine that was co-fermented together in stainless steel vats. It consists of 80% Pinot Gris and 20% Chardonnay. After the 13 days we drained the tanks and racked the wine into neutral oak and stainless steel barrels. After a few months of settling we bottled unfined, unfiltered and with no added SO2.
The Piquette is named "Calfornia Wine Cooler" and ode to the lower ABV drinks of yesteryear but fully updated and not terrible. After we drained the tanks of free run juice for LS GRIS, we added water on top of the Pinot Gris/Chardonnay solids. We let the co-fermenation continue for a few more days and pressed the grapes. Which extracted a bit more tannin and acid to make the Piquette extremely lively and energetic.