Growing Conditions
The 2009 vintage ripened rapidly, and we quickly harvested each cuvée with balanced acidity
and ripeness. Summer ended in September with highs in the 90s making for the shortest time
to harvest in 10 years.
Harvest
We harvested sauvignon at dawn on September 4th, at 22.0° brix, 3.2
pH and 9g/L organic acid. The sémillon was harvested on the morning of September 15th, at
22.5°brix and at 3.2 pH and 9g/L organic acid. On September 4th, our muscadelle was harvested
at 25°brix, 3.0 pH and 10g/L acid.
Bottling
The wines were bottled on June 24, 2010.
Winemaking
Using techniques I adapted from Marlborough, New Zealand, all the juices were handled in a
CO2 environment which preserves the clean, pungent and fresh tone in our style. We crushed
the sémillon and cold-soaked it on its skins for two days. This builds the weight and power of
the wine. New oak is not used.
Aging
Fermented by native yeast in Nomblot concrete tank and old
Burgundy barrels to dryness, the wines were aged on lees for nine months developing bready
aromas and supple texture. Blended in the spring from our best barrels and tank wine, the
final blend is two thirds aged in concrete.
Food Pairing
Ideal with most everything from the sea, two additional pairings we love are mushroom-filled
ravioli and the turkey meats and root vegetable dishes of Thanksgiving.
