Winemaker Notes
The fruit was harvested early to preserve natural acidity, then whole-cluster foot-crushed and cold-soaked for three days to gently build texture, aromatics, and its luminous rose-gold hue. Fermentation proceeded slowly with native yeast in stainless steel and neutral puncheon, after which the wine was racked off heavy lees and rested six months in neutral oak to retain freshness and lift. The result is a light yet layered wine—wildly floral and subtly savory—offering notes of wild pomelo, summer melon, nectarine, white tea, and pine, carried by elegant length and a quietly visceral depth.
There are hundreds of white grape varieties grown throughout the world. Some are indigenous specialties capable of producing excellent single varietal wines. Each has its own distinct viticultural characteristics, as well as aroma and flavor profiles.
A standout region for its decidedly Californian take on Burgundian varieties, the Russian River Valley is named for the eponymous river that flows through it. While there are warm pockets of the AVA, it is mostly a cool-climate growing region thanks to breezes and fog from the nearby Pacific Ocean.
Chardonnay and Pinot Noir reign supreme in Russian River, with the best examples demonstrating a unique combination of richness and restraint. The cool weather makes Russian River an ideal AVA for sparkling wine production, utilizing the aforementioned varieties. Zinfandel also performs exceptionally well here. Within the Russian River Valley lie the smaller appellations of Chalk Hill and Green Valley. The former, farther from the ocean, is relatively warm, with a focus on red and white Bordeaux varieties. The latter is the coolest, foggiest parcel of the Russian River Valley and is responsible for outstanding Pinot Noir and Chardonnay.