The very first vintage of our paradigmatic skin-fermented wine. The fruit was harvested only from the lower-- more fertile and more fragrant-- section of Farina, and came in so fat and happy that we were determined to beat some rigor and discipline into it. This moved us to crush the fruit and bleed away 15% of its juice, and from there, to ferment the wine completely on the skins. It was made the way that one would make a red wine, not a typical Sauvignon Blanc. The fermentation stuck before and we drained the rather tannic wine to barrel (1001% new oak! our only such wine!) while it was still sweet. And, in fact, the wine required more than 12 months to complete its fermentation. The result is magisterial, and in 2011, only beginning to reign at its peak.
The very first vintage of our paradigmatic skin-fermented wine.