Winemaker Notes

Crisp, Aromatic, Savory

This is the inaugural vintage for our Albariño. Grapes were hand‑harvested on September 25th at 20.9° Brix, and whole cluster pressed at low pressure. The juice underwent stabulation, a French technique in which unsettled juice is held at 45°F for five days to extract a class of complex white wine aroma compounds known as terpenes. The juice was clarified and racked for fermentation with three yeast strains: one selected for mouthfeel, another for fresh citrus aromatics, and a third to highlight nectarine and apricot aromas. The fermentation lasted about 20 days at 60°F — cool enough to retain CO₂ and delicate aromas, but warm enough to keep the yeast healthy. Malolactic fermentation was suppressed to preserve the wine’s natural acidity.

Serving Suggestions

Pair with shellfish, sashimi, fresh prawns, ramen and anything fried and salty.