Grapes: Pinot Noir Clone 667, 1100 Kilos / Chardonnay Clone 96, 400 Kilos.
Harvest October 20th: Picked at 21.4 Brix and 11.2 TA.
Winemaking: Fermented in open top stainless steel tank with indigenous yeasts. Punched down by hand twice daily. Racked without pressing after fermentation completed.
Bottled April 20th 2019: Gravity filled, unfiltered, small SO2 addition.
Note: Unpressed skins delivered to Burning Sky Brewery for a saison.
Nose: Wild strawberries, apple peel, fresh rosemary.
Palate: Cherry juice, strawberry flesh, dandelion leaf, white pepper.
Food Match: Roasted game, particularly Quail. Anything.
Label illustration of cross section of our flinty loam / chalk soil produced in-house.
Pinot Noir & Chardonnay