The final blend has a power that comes not from density but from an almost electric play between the two ferments. Lively, vibrant fresh raspberry mingles with deeper, crushed strawberry and baking spice to create a full, complex spectrum of red fruit. 53 cases produced.
Bednarik Vineyard is a cool site in the Coast Range, 6 acres of own-rooted Pommard clone planted in 1988.
We drove our truck to the vineyard on the morning of the pick with a 1.25 ton fermenter in the back. Half the fruit was picked and placed, whole cluster, directly into the fermenter. No sulfur was added. We drove the fruit back to the winery (our truck suffered minor injuries when we accidentally drove over a tie-down strap en route, but the fruit was perfect). Native yeasts fermented the whole bunches as they received gentle pump overs and pigeage.
The remaining half of the fruit was placed, whole cluster, in a 400 liter amphora and closed for 21 days with no manipulation or sulfur.
Both wines were aged for 10 months in neutral oak with a small sulfur addition post malolactic fermentation. Barrels were combined and gravity bottled, unfined and unfiltered.