Wine Nickname

“Blanc Spot”

Terroir

Technique

The stellar growing season resulted in healthy vines and fruit clusters.  This allowed us to wait out the fall rains until September 29th to pick grapes that were clean with tremendous flavors.  Once in the winery, 95% of the fruit was whole cluster pressed and sent with the heavy solids direct to stailness steel tank.  The remaining 5% was destemmed and fermented on the skins, then pressed to neutral french oak barrels.  The natural fermentation was slow and steady, lasting four weeks with a maximum temperature of 77°F.  We then allowed the wine to go through natural malolactic fermentation and remain sur-lees in stainless steel or barrel for seven months.  As always, we added nothing to the wine except a small amount of SO2 before bottling it on April 7th, 2008, unfiltered and unfined.