Maceration is a white blend we developed to allow for creativity, experimentation, and flexibility in the cellar. With the Gruner Veltliner, Friulano and Kerner all being prime candidates for skin contact, we are trialing and employing different methods to study the wide range of expressions we can achieve with these grapes on our site. We are excited for this to expand with the experimental nature of our cellar and allow us to examine the full potential of skin contact white wines from our site.
The varietal character of Grüner Veltliner is intense and highly unique. There is a range of fruit maturity with which this grape can be harvested to lend itself to an array of different styles. The resulting wines can vary from lean and herbal, to highly textured and exotic smelling, depending on the vineyards ability to ripen the fruit. Our site produces fruit that wants to be rich and exotic, producing significant texture while retaining focus and balance.
Originally hailing from Germany, and the offspring of the noble Riesling grape, Kerner is an aromatic white variety capable of producing compelling white wines with an intensely floral bouquet, bright acidity and plenty of citrus and balance on the palate. We foot-tread the grapes and allowed them to soak on skins for a few hours before pressing, and then combined this portion with a small amount of our full-blown skin contact Kerner, which was on skins for 3 weeks.
Savagnin is a grape that is native to the Jura region in eastern France. It is known to produce dry white wines, full of mineral-driven aromatics and loads of bright acidity. We find this grape to be reminiscent of the Chardonnay on the property, but with more minerality and a very long finish. We hope you enjoy our inaugural release of Savagnin!
The focus of our Chardonnay philosophy & approach lies in secondary and tertiary aromatic and textural development of this noble grape variety. With extended barrel aging prior to bottling, we see an increase in vineyard expression. The clonal diversity of this wine brings complexity and balance to the whole.
Ribolla Gialla is a native grape championed in Northern Italy, namely the Fruili region. It produces lower alcohols, fine tannins, and lively aromatics evocative of cherry blossoms. We fermented the wine on skins for 30 days, then barrel-aged for a year before bottling - unfined or filtered.
Melon de Bourgogne is a grape variety most notably planted in the Loire region in France. Our estate-grown Melon grapes were destemmed and left to soak on the skins for 36 hours before pressing. Fermented by native yeasts in neutral barrels, the wine aged “sur lie” for 10 months before heading to bottle.
