|Country||United States of America|
|Std Drinks (Approx.)||7.4|
SKIN CONTACT, BARREL FERMENTED, LEES AGED, TEXTURED AND FLINTY
I first started heading to the northern hemisphere in 2015 to hang out during harvest with my friends at Forlorn Hope Wines. They’ve planted everything you can think of on their vineyard and are always pushing the boundaries on new and interesting wines.
Conversely, surrounding the winery and residence there is some 1970’s plantings of chardonnay they sell to other wineries and they tend not to use these grapes for their own production. As we would be having dinner, drinking and discussing the days work overlooking this vineyard, I would often go to sleep wondering what this fruit would be like. High altitude chardonnay on a limestone base sounds like a proper thing to do – right?
So it took three years for me to convince myself to then convince my mates into hand picking a few bins for me to have a bash at it. Wanting a structural side to the wine and maybe prioritising the dinner and drinking part, the bins were treaded and left to hang out before pressing the next day. Not how they would do back in the 70’s but where’s the adventure in conformity. Jaysen Collins JC' Own
Sierra Nevada, California.
Exposed and broken down limestone
Elevation of 2,000 feet giving cool nights.
Foot treaded and soaked for 24 hours to oxidise the juice and extract phenolics from stalks and skins.
Pressed to tank and settled overnight
Fermentation and ageing in seasoned barriques for sixteen months.
552 Bottles Produced