*2022 Valdiguié ‘summer will wake’ Vineyard: *
*AVA: *Redwood Valley, Mendocino, CA *Farming: *Organic, Dry Farmed
*Harvest Date: *Handpicked on 8 October 2022 *Bottling Date: *23 March 2023
*Alc: *11% *Cases: *140
My second year working with the Valdiguié from Ricetti vineyard – such beautiful fruit! The vines are slow to ripen even in a warm year, and 2022 was no exception. Picked in October, the Valdiguié came off the vine low in sugar and high in acid, a great compliment to the purple flavors and structured tannins of the fruit.
At the winery, the Valdiguié was foot crushed and left to ferment whole cluster for 10 days. After pressing, the wine finished primary fermentation in stainless steel, then was moved to neutral barrique to age for 5 months.
Indigenous yeast fermentation. No added sulfur, no other additions, unfined and unfiltered.
To me, this wine tastes of summer – full of sunshine and brightness – and I named it to reflect this feeling.
Ta*sting Notes: *
Blackberries and brambles. Bright up front with a dark finish, like a soft summer evening.
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.