2023 Technical Specifications
Alcohol 12.5%
pH 3.7
Grape Varieties Gamay
Classification Fountaingrove District AVA
Region Fountaingrove District
Soil Well-drained volcanic soil
Elevation 335.28 meters
Orientation North, West, And South Exposures
Sites Petrichor Vineyard
Fermentation Vessels Small bin
Indigenous Yeast Yes
Maceration 14 days
Production Details The fruit was fermented 100% whole cluster with native yeasts in a small bin and received twice-daily punchdowns. Following two weeks of maceration, the wine matured in one neutral barrel for 10 months. The sheet reports TA 5.6 but gives neither a unit nor an acid-equivalent basis, so it cannot safely populate total_acidity_gl. Production was 22 cases. The 2.5-acre, closely spaced Petrichor Vineyard was organically farmed and worked by hand without tractors; it contained mostly Syrah and enough Gamay to produce this single barrel.
Tasting Notes Dark cherry, plum, pomegranate, baking spice and black tea, with supple tannins, stony minerality and bright acidity
Producer Information
Website
Address
3175 Dry Creek Rd, Napa, CA 94558, USA
Phone
+1 707-637-4877
Email
Owner
Jill Klein Matthiasson; Steve Matthiasson
Cellarmaster
Steve Matthiasson