Ricetti vineyard experienced a devastating frost in early November 2020 which killed many the vines’ fruiting buds. A 40 acre ranch that normally produces close to 200 tons, Ricetti vineyard yielded only 32.5 tons in total in 2021. With such a low yield, I was unable to pull the tonnages I had hoped for from Ricetti vineyard. So, to make up the difference in Colombard tonnage, I turned to their neighbors. The Mason family lives across the street from the Ricettis, and they farm a ranch devoted to Chardonnay.
The Chardonnay portion of this blend was pressed directly, and the juice was settled overnight in tank before being racked off heavy solids and transferred to concrete eggs. The Chardonnay fermented in eggs until dry, then was racked to neutral oak barriques to rest for the winter.
The Colombard portion of the blend was also pressed directly and racked off its heavy solids after settling overnight. It was then transferred directly to neutral barriques, where it underwent both fermentation as well as élevage over the winter.
In late February, the Chardonnay and Colombard components were racked out of their barriques and blended just before bottling.
‘amando el sol’ means ‘loving the sun’, an ode to bright golden Colombard fruit that ripens happily in the California heat.
Indigenous yeast fermentation. SO2: 10ppm added in January 2022, 10 ppm at bottling. No other additions, no fining/filtration.
Tasting Notes: *creamy lemon meringue, briny, clean. A wine to drink by the river in July.
*Varieties: 66% Chardonnay/34% Colombard
*Vineyard: *Ricetti (Colombard) and Mason Family (Chardonnay)
*AVA: *Redwood Valley, Mendocino, CA
*Farming: *Organic, Dry Farmed
*Harvest Date: *20 August 2021 (Chardonnay) and 10 September 2021 (Colombard)
*Bottling Date: *22 February 2022
My name is Rosalind, and I farm grapes organically and make wine without additives.
I work within a likeminded community of grape-growers and winemakers in Northern California. 2018 marked the first year I set out to create something of my own, albeit with the welcome support of the talented people who surround me.
Wine, at its core, is about community. Countless hands are involved in every glass you drink – the growers who planted cuttings three generations ago; the field workers who prune the vines in winter, tend them throughout the year and pick the grapes come autumn; the winemakers and interns who footstomp those grapes, forklift bins of fermenting fruit from tank to press, and fill barrels with wine to rest before bottling; and the distributors, restaurateurs, and sommeliers who help bring that bottle to you. An incredible amount of labor and love goes into filling a glass with wine, and I am constantly reminded of and grateful for the community who makes all of it possible. I could not do this alone, nor would I want to.
Similarly, at the end of the day, wine should be enjoyed with your own community of friends and family. I aim to make fresh, bright wines that taste good, encourage thoughtful discussion, and ultimately bring people together.