Hand harvested and certified organically grown; 100% destemmed. Each varietal was harvested separately and fermented on the skins using native yeasts in 1.5 ton open top fermenters. The wine was fermented for two weeks then pressed and racked to barrel. The Sauvignon Blanc was aged for seven months in 80 gallon stainless steel barrels while the Chardonnay was aged seven months in 228L neutral French oak barrels. Full malolactic by naturally occurring bacteria . Racked once and blended just prior to bottling. Total Of 20 ppm so2 was added without filtration in keeping with our minimalist (lo-fi) philosophy.
* Winemakers notes – “Not quite as funky as the previous vintage. Much cleaner but still full of life and interesting notes. The chardonnay adds quite a bit more structure and body to the wine. Serve with a slight chill. 55-60 degrees.”