The Clones
This wine is made from a combination of clone 115 (66%) and Pommard grapes (33%). The tiny-berried clone 115 contributes intense fruit notes to the wine, while the Pommard adds structure, earthiness and minerality.
Winemaking
To enhance its natural complexity and rustic charm, this wine was fermented entirely as whole clusters. The fruit was hand sorted and then transferred to stainless steel open-top fermenters. Indigenous yeasts performed the fermentation (no commercial yeast added). Gentle punch downs were done once to twice daily during the 12-day-long maceration period, which was followed by using a traditional manual basket press. The majority of the free-run wine went into a large format French oak puncheons. 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 a total of 16 months before being bottled un-filtered and un-fined.
