The grapes are sourced from Alder Springs, a high elevation site in the Northern part of Mendocino county. The vines are a mix of suitcase clones from Burgundy and a small amount of Dijon clones. In 2020, the grapes were picked in the late August. Part of the demo series, this wine plays with the line between oxidative and reductive and uses different techniques to explore terroir. Fruit is pressed whole cluster using a traditional Champagne cycle. However, only the coeur de cuvée is used. The wine is fermented in puncheon and topped when finished. The barrels are then left untouched without the addition of SO2 or topping for nearly a year of élevage. The wine is tirage bottled and left on lees for over 24 months. It is then disgorged and bottled without dosage of any kind.
This oxidative style is meant to bring out the minerality of the site. The resultant wine has a nose of waxy lanolin, jasmine tea, and white flowers with a hint of buttered toast and cinnamon. On the palate, it is richly textured and highly mineral with a long finish of salt and leather with only the smallest amount of berry fruit to finish.
This oxidative style is meant to bring out the minerality of the site. The resultant wine has a nose of waxy lanolin, jasmine tea, and white flowers with a hint of buttered toast and cinnamon. On the palate, it is richly textured and highly mineral with a long finish of salt and leather with only the smallest amount of berry fruit to finish.
