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Emme Wines - 'olivia' - Valdiguie - Redwood Valley, Mendocino, CA - 2021
Emme Wines - 'olivia' - Valdiguie - Redwood Valley, Mendocino, CA - 2021
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Emme Wines - 'olivia' - Valdiguie - Redwood Valley, Mendocino, CA - 2021

Regular price $46.00

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Valdiguié from Ricetti was a new fruit for me to work with in 2021. A late ripener with lots of acid, the Valdiguié was picked at the end of September. The fruit was footcrushed, then fermented on skins for one week. After a week, it was pressed to stainless steel for the juice to finish primary fermentation.
After the wine went dry, it was transferred to neutral oak barriques to age for the winter. Just before bottling in late February, the wine was racked from barrel and blended to tank.
Indigenous yeast fermentation. No added sulfur, no other additions, unfined and unfiltered.
“olivia” is my friend who lives here in Sonoma, and plays a pivotal role in helping me create these wines. In particular, she is #1 disgorging and topping master for my sparkling coferments. This wine reminded me of her.
Tasting Notes: **zingy blackberry and rhubarb, silky tannins. Dark and brooding to look at, but fun and approachable in the glass – just like Olivia!
**Variety
: Valdiguié
Vineyard: *Ricetti
*
AVA: *Redwood Valley, Mendocino, CA
*
Farming: *Organic, Dry Farmed
*
Harvest Date: *Handpicked on 30 September 2021
*
Bottling Date: *22 February 2022
*
Alc:
12%

Cases: 90

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.

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