Vineyard: This is a great site that was brought back to life by long time farmer Peter Chevalier, this is one of those treasures that needed some loving attention rather than being replanted or even worse, pulled out. In the old heartland of Redwood Valley, these 70 plus-year-old head-trained vines are dry-farmed and organically cared for. Planted in sandy - clay loam soil the primary varieties of this vineyard are Grenache and Carignan with some Barbera, Cabernet Sauvignon, and French Colombard sprinkled throughout.
Harvest: The 2018 growing season produced another exceptional vintage, a wet spring followed by a mild summer allowed the grapes to mature slowly without heat stress. These old organic vines produced a moderate yield of about 2 tons per acre. We hand harvested all varieties together in mid October when the fruit was loaded with concentrated flavors and high acidity.
Fermentation: After sorting we did pigéage on the whole-clusters, before gravity feeding into open top fermenter. Fermented with indigenous yeast and manual punch down twice a day. At dryness we rack off free run juice and used a basket press for gentle extraction.
Cellar Notes: The wine was aged for a total of 16 months in a combination of neutral French oak barrels and stainless steel drums. The wine was racked twice during élevage and bottled in March 2020 without fining or filtration.