Vineyard: McCormick Family, Clarksburg. The growing region has
dense clay and loam soils. Fog and cool b reezes from
San Francisco Bay keep the area cool.
Harvest: Sept 30, 2011
TA: 6.5 g/L
Ferment ation: Destemmed with 24 hour skin contact.
Pressed in basket press.
Tank ferment ation at 49F to just above 0 Brix.
No Malolactic conversion.
Bar rel ageing: 5 Months French Oak (neutr al)
Bottling: March 30, 2012
Blend: 85% Chenin Blanc,15% Riesling
Production: 420 cases
Release Date: May 1, 2012