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In the cellar:
Our second vintage working with Sauvignon Blanc! We harvested this fruit on the evening of September 17th. All the fruit went direct to press, settled in tank overnight and then moved to barrels. Native ferments in concrete egg, stainless steel drums, neutral 500 L puncheons, and 228 L neutral french oak barrels. Once the primary fermentation is complete these barrels get topped up and kept in the cellar until malolactic fermentation stopped naturally, preserving some freshness and adding structure.
In the vineyard:
The Sauvignon Blanc comes from our small block at Barnwell Vineyard, a certified California sustainable vineyard in the heart of the Russian River Valley. Grower Joey Barnwell, aside from being one of Bobby’s childhood friends, is a second generation farmer whose family has lived on and farmed this land since the 1970’s. Only organic sprays used while farming.
chemistry & production notes:
abv: 12.5%
pH: 3.15
TA: 7.5g/L
cases produced: 350