{"product_id":"frenchtown-farms-waypoint-merlot-blend-california-usa-2022","title":"Frenchtown Farms - 'Waypoint' - Merlot Blend - California, USA - 2022","description":"\u003cp\u003eA stupendously fun and bright wine that sortof captures the imagination in a lofty purpley ballon ride to wine heaven. Or something to that effect. \u003c\/p\u003e\n\u003ch1 id=\"-drew\"\u003e:) - Drew\u003c\/h1\u003e\n\u003ch1 id=\"aaron-and-cara-mockrish-lost-all-of-their-syrah-and-merlot-and-portions-of-other-red-blocks-at-renaissance-from-frost-thankfully-friends-stepped-in-to-help-source-fruit-from-other-regions-to-supplement-their-production-waypoint-is-a-merlot-based-wine-made-from-a-small-organically-farmed-backyard-vineyard-in-sonoma-a-small-amount-of-renaissance-vineyard-grenache-15-rounds-out-the-blend-whole-clusters-were-foot-stomped-and-fermented-in-stainless-steel-before-pressing-to-a-mix-of-amphora-and-used-oak-barrels-waypoint-is-fresh-and-aromatic-with-tons-of-lift-a-beautiful-wine-made-out-of-challenging-circumstances-\"\u003eAaron and Cara Mockrish lost all of their Syrah and Merlot, and portions of other red blocks at Renaissance from frost. Thankfully, friends stepped in to help source fruit from other regions to supplement their production. 'Waypoint' is a Merlot based wine made from a small organically farmed backyard vineyard in Sonoma. A small amount of Renaissance Vineyard Grenache (15%) rounds out the blend. Whole clusters were foot-stomped and fermented in stainless steel before pressing to a mix of Amphora and used oak barrels. Waypoint is fresh and aromatic with tons of lift, a beautiful wine made out of challenging circumstances.\u003c\/h1\u003e\n\u003cp\u003eWe are Aaron and Cara Mockrish.  We live, farm, and grow wines in Oregon House, California, nestled in the North Yuba AVA of the Sierra Foothills.\u003c\/p\u003e\n\u003cp\u003eOur farming is influenced by our own observations and hard lessons throughout each season.  We currently live and make our wines adjacent to the vineyards and are able to walk to work, where we are helped by our dogs, sheep, chickens, and cats.  \u003c\/p\u003e\n\u003cp\u003eGrowing the wines begins in early winter, when we start pruning our vineyards.  We interact with every vine personally, making decisions that shape the future of the vineyard as well as the final wine in bottle for that vintage.  We consider the events of the past season, try to predict the coming months weather, and attempt to give each vine exactly the amount of work that it wants to do for the year.  It usually takes the two of us until Valentine's Day to finish this process on all the slopes we manage, comprising about 10 thousand vines spread over roughly 18 acres.  These are low-yield, own-rooted, dry-farmed vineyards planted in the early 1970's on steeply sloped mountain terraces of decomposing granite, quartz, and volcanic rock. \u003c\/p\u003e\n\u003cp\u003eFebruary and March are devoted to tying the vines and training them to trellising.  In these weeks before bud-break, our flock of sheep are cleaning up and fertilizing the slopes. \u003c\/p\u003e\n\u003cp\u003eApril and May we work on the tractor spraying elemental sulphur for mildew prevention, mowing, and under-vine management. \u003c\/p\u003e\n\u003cp\u003eIn June and July we thin shoots, drop fruit, and start stressing out about the upcoming harvest.  We harvest during August and September, sometimes into October.\u003c\/p\u003e\n\u003cp\u003eAll sorting and quality control is done at the vine.  We only pick perfectly ripe clusters in successive passes. \u003c\/p\u003e\n\u003cp\u003eAll of our wines are:\u003cbr\u003ewhole cluster, foot-stomped\u003cbr\u003espontaneously fermented with\u003cbr\u003eno additions, subtractions or corrections\u003cbr\u003ewe use only old french oak and other neutral vessels\u003cbr\u003ewe use no sulphur during the life of the wines until bottling day\u003cbr\u003ewhen we add 15-25ppm total SO2 in the form of KMBS\u003c\/p\u003e\n\u003cp\u003eThe only chemical we use in the vineyard is an organic, OMRI-listed, elemental form of sulphur during the middle of the growing season.  We stop spraying at the first signs of veraison.  We are familiar with and influenced by organic and biodynamic ideas, but we choose not to pursue any form of certification.  Joel Salatin once said: \"You can't legislate integrity.\" And we agree. \u003c\/p\u003e\n\u003cp\u003e​We don't poison, kill, or fight our way through the season. \u003c\/p\u003e\n\u003cp\u003eWe grow...\u003c\/p\u003e\n\u003cp\u003e​Throughout the fall and early winter we let the vineyards rest and spend our time tending the cellar, reading, reflecting, and planning for the future.\u003c\/p\u003e\n","brand":"Satellite SB","offers":[{"title":"Default Title","offer_id":45244565946619,"sku":"00074625","price":37.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0403\/3655\/6193\/products\/42f621a82f4e8f952e9aa556ff35e264.jpg?v=1706844144","url":"https:\/\/satellitesb.com\/products\/frenchtown-farms-waypoint-merlot-blend-california-usa-2022","provider":"Satellite SB","version":"1.0","type":"link"}