Straw yellow in color, the Chenin Blanc is bringing a bunch of apple and passionfruit aromas as the primary focus. The Viognier is adding floral tones of jasmine in addition to stone-fruit characters like apricots. Finally the Sauv Blanc adds a final kick to the acidity. Bright passionfruit flavors hit the tip of the tongue first and then flesh out to more apricot and peach characters. Bright acidity balances well with the medium bodied mouthfeel and the wine finishes with clean crisp stone fruit characters.
Varietals- 65% Chenin Blanc, 20% Viognier, 15% Sauvignon Blanc
Vineyards- 85% Grant Family Vineyard, 15% The Dalton Ranch
Aging/Cooperage- 10 months in concrete egg tank
Production- The Chenin Blanc and Viognier lots were night picked together and whole-cluster pressed into a small tank for cold-settling. The juice was then racked to an egg-shaped concrete tank for fermentation. The egg shape encourages prolonged suspension of lees after fermentation, giving the wine a richer mouthfeel. The Sauvignon Blanc was picked separately and also whole cluster pressed. It was blended into the first two lots after fermentation. No acidulation was required and the fermentation lasted 16 days. The resulting wine was then aged with the lees for approximately 10 months.
Scott's Notes- What I love most about winemaking in the foothills…there are no rules! I love all of these varietals and am excited to be able to put together something unique from small cool little lots like this. Enjoy!!