2024 Technical Specifications
Alcohol 13.0%
pH 3.2
Total Acidity 10.6 g/L
Region Los Carneros
Soil Shale and schist; the vineyard description identifies the shale as originating from an ancient inland sea.
Orientation Southwest-Facing Ridgetop
Fermentation Vessels Neutral barrels for the direct-pressed lot; the vessel for the skin-fermented lot is not specified.
Pressing Method The Less-Ripe Vineyard Portion Was Direct-Pressed As Whole Clusters.
Natural Yeast Yes
Production Details Organically farmed fruit was harvested early to retain acidity and moderate alcohol. The fruit was divided into two fermentation lots: the riper portion was fermented on its skins, while the less-ripe portion was whole-cluster direct-pressed and fermented in neutral barrels. The lots were blended after fermentation. Production was 200 cases.
Tasting Notes Salty, rich and textured, with bright acidity; ripe orchard fruit, mandarin orange, juicy lemon, tarragon and chervil.
Food Pairing Mediterranean foods including fish and seafood, olives, nuts, sautéed greens, eggplant, zucchini, peak-season tomatoes and wood-fired roasted fish.
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2023 Technical Specifications
Alcohol 13.0%
pH 3.2
Total Acidity 7.6 g/L
Region Los Carneros
Soil Shale derived from an ancient inland sea
Fermentation Vessels Neutral barrels for the direct-pressed lot; the vessel for the skin-fermented lot is not specified.
Pressing Method The Less-Ripe Vineyard Portion Was Direct-Pressed As Whole Clusters.
Natural Yeast Yes
Production Details Fruit was harvested early to retain natural acidity and moderate alcohol. The riper portion was fermented on its skins, while the less-ripe portion was whole-cluster direct-pressed and fermented in neutral barrels. The two lots were blended after fermentation. Production was 763 cases.
Tasting Notes Broad and textured, with bright acidity, ripe orchard fruit, mandarin orange, juicy lemon, tarragon and chervil.
Food Pairing Fish and seafood, olives, nuts, sautéed greens, eggplant, zucchini, peak-season tomatoes and wood-fired roasted fish.
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
2022 Technical Specifications
Alcohol 13.0%
pH 3.34
Total Acidity 7.72 g/L
Grape Varieties 100% Vermentino
Region Los Carneros
Soil Shale derived from an ancient inland sea
Fermentation Vessels Tank for the skin-fermented lot and neutral barrels for the direct-pressed lot.
Pressing Method The Less-Ripe Portion Was Direct-Pressed As Whole Clusters.
Natural Yeast Yes
Production Details Fruit was harvested early to retain acidity and moderate potential alcohol, then divided into two lots. The riper portion was fermented on its skins in tank; the less-ripe portion was whole-cluster direct-pressed and fermented in neutral barrels. The lots were blended to taste. Production was 497 cases.
Tasting Notes Broad, mineral and textured, with pronounced acidity; date, fig, papaya, tarragon and chervil notes.
Food Pairing Fish and seafood, olives, nuts, sautéed greens, eggplant, zucchini, grilled tomatoes and wood-oven fish.
Sources: sjc1.vultrobjects.com ↗ · Compare this vintage
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