Producing these wild, delicious, and unique wines always has inherent risks, but the payoff is well worth it. After halting primary fermentation, we brought the wine down to a very cool temperature and let it settle off of its primary lees. Adding 13g/l dosage of sugar and yeast to the wine in bottle provides the sparkle and lees-y feel as it gets turned into alcohol and CO2, and not disgorging makes it hazy, creating broader palate weight, pleasing textures, and balance throughout.
Hand-picked, cold fermentation, 14 g/l dosage in bottle.
Vineyards: 100% Patton Valley Estate Vineyard, Gaston, OR
Harvest dates: 9.5 - 10.15, 2017
Pommard, Dijon Clones 113, 114, 115, 777
Fermeneted in stainless steel & the bottle.