Dry Creek Valley
September 6th, 2016
August 28th, 2017 , 205 cases
2016 was another excellent vintage for all of our white grapes, and it really shows in this Vermentino. It is very floral and fruity, yet has a mineral character of a high acid wine. The notion of a Dry Creek Valley white wine that is suitable with raw oysters still blows my mind. It signals a new style of California white wine, rendering sweet, barrel-fermented Chardonnays passé. Vermentino should take over this state.
In 2004, after tasting through several lots of white Rhône varietal wines at Nova Vine Nursery, we chose to plant Grenache Blanc, Picpoul, and Vermentino. All three of these varieties are native to the Mediterranean areas of Europe, and as such, tend to retain natural acidity and mineral character in warmer climates. Vermentino is the main white grape grown in Italy’s Liguria and Sardinia. We now have an acre of Vermentino planted with plans to plant two more acres, in the next two years. I think our climate in Northern California might be better for Vermentino than in the Mediterranean because our cool evenings help preserve acidity and freshness.
2016 was a fairly normal growing season after three vintages of drought. A cool August really slowed the ripening of our grapes and contributed to higher than normal acidity in the wines. We harvested Vermentino September 6th. We usually harvest our whites between 21.5 and 22 brix level sugar. The grapes are de-stemmed, pressed, and sent to tank where the juice is allowed to settle for 24 hours prior to fermentation. We ferment our whites using indigenous yeast in stainless steel tanks and concrete eggs at temperatures below 70 degrees to retain bright aromas. Concrete tanks offer some of the oxidative benefits of oak without imparting wood flavor. We prevented this wine from going through malo-lactic fermentation thereby preserving the bright natural acidity in this steely white.
100% Vermentino 205 Cases Produced