{ White Experiment W3.6 }

Tasting Note

. . .
2016 White Experiment W3.6 wine label

{ Background and Aims }

Encouraged by the additions to the 2015 W 2.5, we sought to further explore the Golden State, adding both richness and finding vibrancy. This curiosity took us to the Sierra Foothills, where we found a fascinating site with both Grenache Blanc and Vermentino. Our expectation was that the former would add to the mid-palate and help knit the blend together, while the latter would complement the Albariño in keeping great focus in the wine.

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{ Methodology }

The fruit was variously harvested and whole cluster pressed, with only the Sauvignon Blanc from Sonoma seeing five days of skin contact prior to pressing. Each varietal was fermented separately in a variety of sized barrels. Similar to the previous vintage, blending was completed in January and the primary lees were stirred every two weeks for the 8 months prior to bottling.

{ Conclusion }

The additions of both Grenache Blanc and Vermentino proved to have the desired effects, harmonizing the blend and lending vibrancy to it. What was most interesting about these additions was the site from which they came – and, more specifically, its elevation. On the various trips across the Central Valley, one couldn’t help but notice the heat. But as we climbed into the foothills, you could watch the temperature drop – often 15 degrees or more below what it was on the valley floor. The parallel to OVID’s vineyard and Napa Valley could have been more striking. In making wine from this fruit, the importance of elevation became clearly cemented. Cooler days preserved the freshness and vibrancy of the fruit, and slightly warmer nights aided in maturing flavor. This set a course for the new varietals in the 2017 white wine.