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Winemaker: Steve Matthiasson
Variety: 34% Grenache, 32% Barbera, 16% Counoise, 14% Mourvedre, and 4% other reds.
Farming: Organic
Terroir: Warm climate, pinkish gravelly alluvial soils. Grenache, Mourvèdre, and Counoise from the Windmill Vineyard, and Barbera from the Muller Vineyard, both in the Dunnigan Hills.
Vinification: Harvested very early, barely past veraison, similar to the level of ripeness for sparkling wine. Whole-cluster direct-press the grapes, settled in a cold tank for 24 hours, then fermented and aged “sur lees” in stainless steel barrels. To preserve the acidity, malo-lactic fermentation is blocked. We keep the barrels shut tight, no topping or stirring, and the wine is never racked, fined, or cold-stabilized, but since it is ML negative it is filtered before bottling.
Aging: Stainless steel.
Tasting Notes: Light, Subtle citrusy fruits, salty minerality, and refreshing acidity.
3.22 pH, 7.5 g/l TA, 12.0% Alcohol. 3,028 cases produced.