50% Chardonnay, La Presa Vineyard, Santa Barbara County
50% Chardonnay, Goodchild Vineyard, Santa Barbara County
Nose: Pippin apple, fresh cut pineapple, Anjou pear, Slate. Softest night-blooming jasmine.
Palate: Racey acidity. Balanced, slightly chalk-driven minerality.
Razor clams with fennel & sea salt.
Fettuccine with winter truffles
Roasted Cauliflower in Brown Butter
The grapes were gently pressed off the skins in a zero-oxygen environment to preserve freshness and prevent premature oxidation. Once cold settled the wine was racked and fermented in stainless steel at a chilling 50 degrees using a combination of wild type and commercial yeasts for almost 6 weeks. A small portion of the wine was native fermented in neutral French oak barrels. Post fermentation the wine was stored in all neutral French oak barrels for 7 months where it underwent periodic “batonnage” which is a process of homogenizing the lees with the finished wine to enhance mouthfeel and create a sense of creaminess. The wine was blended to taste and bottled in August 2019.
SOOLSHYNE by Martial Yapo