The Clones
This wine is made from 67% of clone 115 and 33% of the Pommard clone. The small, berried clone 115 contributes intense fruit notes to the wine, while Pommard adds structure, earthiness and minerality.
Winemaking
To enhance its natural complexity and rustic charm, we included the entire clone 115 portion, 67% of the total, as whole clusters in the fermentation, which was performed by indigenous yeast. Gentle punch downs were done once to twice daily during the 19-day-long maceration period, which was followed by using a traditional manual basket press. Much of the free-run wine was drained directly into French oak puncheons (450-liter barrels), the balance, including the press fraction, went to one and two-year-old French oak Burgundy barrels, which were selected from our Chardonnay barrel program. The wine was aged for 16 months in barrel and bottled unfiltered and un-fined.
