The 2017 vintage started with ground water coffers very full due to an exceptionally wet winter, giving us some relief to the years of drought. Fortunately, spring weather was mild and fruit set was solid though still lower than previous vintages due to the previous drier years. Summer contained a few heat events, followed by an impactful one over Labor Day weekend. Growers who had done their due diligence with correct row orientation, sufficient canopy shade, and good vine health were rewarded. All said, it is a vintage that highlights the skill of the winemaker and wine grower.
The fruit comes from the Mello Vineyard in Yountville and includes three different clones: Sauvignon Musque, clone 530 and clone 376. The grapes were destemmed and moved to tank with copious amounts of dry ice where they sat on the skins at 45 degrees for approximately 20 hours. The juice was then pressed from the skins, racked after cold settling and allowed to warm up. After inoculation, a slow crawl of fermentation began and lasted one month. The wine was moved to stainless steel barrels at the end of fermentation and left on the lees for 6 months. The wine underwent no malolactic fermentation and was bottled in February 2018.
|Download Wine Notes|
|Wine Style||White Wine|
|Harvest Date||September 2017|
|Bottling Date||February 2018|