The Pinot Noir from Spear vineyard was destemmed and fermented in an open top stainless-steel fermenter for 2 weeks. Punched down once daily. Pressed into tank and barreled down after a day. Aged 10 months in neutral French oak. Racked once prior to blending.
The Trousseau from Clos Mullet was whole cluster fermented in an old barrel with the head removed and punched down daily. Post fermentation the barrel was tightly sealed, and the wine was left on the skins for six months. We then drained the juice and pressed the skins in a small, basket press. This wine was aged in stainless steel kegs for an additional three months.
The two wines were blended just prior to bottling which was done by hand and without filtration or use of any fining agents.
All Lo-Fi wines are fermented via native yeasts and bacteria. Nothing is added, no nutrients, commercial yeasts, bacteria, enzymes, tannins or other popular fermentation agents. We added a total of only 25 parts per million So2 prior to bottling in keeping with our low intervention, “Lo-Fi” philosophy.
Clos Mullet Vineyard is located in Los Alamos, Santa Barbara County, California (34044’39”N 120016’12”W). It was planted in 2014 by the Lo-Fi team and sits on Chamise Shaly Loam series that consist of well drained soils developed over gravelly beds of silt, clay and sandy water-deposited materials. Chamis soils normally contain a large number of water rounded fragments of Monterey shale. Permeability is moderately slow. The cuttings were taken from Jackson Vineyard in Sonoma County planted in the late 1800’s.
*Tasting Notes: *Cranberry, Cherry, Rose Hips, Orange Peel, Graphite, Wet Stone
- *Varietal: *Pinot Noir (78%) & Trousseau (22%)
Vineyard: Spear & Clos Mullet
Location: Santa Rita Hills & Los Alamos
Brix at harvest:
- *Fermentation: *De-stemmed, 14 days on skins & de-stemmed, 6 months on skins
Barrels: Neutral French oak (228Liter)
- *Aging: *10 months
Production: 60 cases
Lo-Fi’s ethos is to embrace the unpredictable and uncontrollable factors in vintage and vinification, much like an audiophiles derive pleasure from the clicks, pops, and hiss of their favorite vinyl records. The duo behind Lo-Fi, Mike Roth and Craig Winchester, has built vineyard connections and winemaking chops that put them in a position to deftly guide the fermentation process of these vibrant wines without manipulations or additions. Lo-Fi is marked by easy drinking, low alcohol, neutral barrel—if any—oak, native yeasts, little or no sulfur or other interventions that hide the fruit or the vintage that spawned it. Nothing added and nothing taken away.
Lo-Fi wines began quietly at the time Mike Roth was working at Martian Ranch and Vineyard in Santa Barbara County. Roth also had winemaking jobs at Grigich Hills and Saddelback. But one harvest at Martian offered Roth the opportunity to work with some left over fruit. He wasn’t planning anything serious or long-term, just a glou-glou wine for himself and friends. The project continued with the partnership of Craig Winchester (assistant winemaker at Martian Ranch then) and a few harvests went by with the two making more and more to the point that they had a small inventory of wines. Things were ramping up and the wines were getting really good.
Mike Roth launched Lo-Fi Wines in 2014 and continued production while working as winemaker with Coquelicot Estate whose wines shared the Lo-Fi spirit. Mike Roth and Craig Winchester continue Lo-Fi Wines as a high-priority passion project and business while maintaining their winemaking “day jobs.” In fact, Roth’s relationship with Coquelicot continues today with the Coquelicot vineyards as the majority source of Lo-Fi’s fruit. Today, the wines of Lo-Fi are vibrant and fun. They are leading the way for a new generation of California winemakers that aren’t seeking points or collectors, but getting back to the roots of what make wine exciting and enjoyable.
- T. Edwards Wine