2017 La Presa Vineyard Grenache Blanc
After fermentation was complete, the barrel was topped with the grapes inside, aged for 10 months, pressed and barreled for 2 more.
La Presa is a temperate vineyard where the morning fog hangs out longer than most areas in the Santa Ynez Valley. Fruit picked at 21 brix, destemmed and hand filled into a neutral 500 L puncheon where it fermented. I had an intern fill this barrel by hand and took almost 4 hours. She was a good sport.
After fermentation was complete the barrel was topped up and the wine aged for 10 months with the grapes inside.
October 11th 2017, we emptied the barrel, pressed the grapes and the wine went straight to barrels for about another 2 months.
You could call this a natural wine. There is less than 15ppm of SO2 in the wine.
La Presa Vineyard
Destemmed, fermented and aged in a 500L Ermitage French oak puncheon for 10 months.
||Los Olivos District
||10 months on the skins
||on the skins in a 500L barrel