This wine will make you so happy. Just the bubbles for a spring morning. That’s right, morning bubbles. This wine opens with floral honeysuckle and zippy lime zest. There is golden delicious apple, meyer lemon, and perfect pear with a refreshing kiss of grapefruit on the palate. This wine is made from young, vibrant, youthful Chenin grapes and it shows!
Hand Harvested August 26th from Happy Canyon Vineyard, the grapes were whole cluster pressed and settled for 24 hours before racking. The juice was inoculated with X16 yeast and fermented in a stainless steel tank at 60 degrees Fahrenheit for 18 days. The wine was hand bottled when it hit 1.1 Brix and completed fermentation in bottle, it remained en tirage for 5 and a half months before the bottles were hand disgorged at the end of February. There was no fining or filtration (vegan!) and only a total of 25 ppm of sulfur was added.
52 cases produced.
2022 Final Girl Pet-Nat of Chenin Blanc
$38.00
“This year we started working with a new vineyard. It’s got much younger vines than the Jurassic Vineyard. The cool connection is that the budwood that they used to propagate was from the Jurassic Vineyard. It’s actually the clone. They’re calling it Jurassic Park.
With climate change we are getting more extreme winters. The last two winters have been really cold. Growing up in Ventura county, I remember that it would always rain right around my birthday, so mid October. That really gets you through harvest, or close to through harvest. Now we’re seeing more extreme events. In 2020 everything came in really early, because we were having a bunch of heat spells. And then early 22, we had terrible spring frost. I’ve been seeing a few unseasonably warm spells in winter, like a really warm January. That’s probably a huge impact on the groundwater table, and why we haven’t been getting very high yields last year- because there just wasn’t enough water. You really can’t water as much as you would like, in case of summer heat. We thought we would see 25% downturn in yields, and that rose to about 35 or 40% by in the last week or two before harvest. I think we were extremely fortunate compared to other winemakers that we know that we’re talking about wanting four tons and getting 1.25.”