Corinne Rich & Katie Rouse
Suisan Valley Valdiguie 2019
40-year-old vines farmed organically (no certification) in Suisun Valley on Brentwood clay-loam soils. Two-thirds of the fruit was fermented natively, 50% whole-cluster in an open-top fermenter for approximately 16 days. The other one-third was destemmed and then sealed in a fully anaerobic fermentation environment (i.e. a giant, food grade plastic bag) for 16 days, and then pressed together with the rest and put to neutral barrel. Minimal sulfur added.