After walking the Sequitur Vineyard since its inception, Grant decided to pick 3 blocks composed of a mixed bag of Heritage and Dijon clones. At the winery, we filled one fermenter with 50% whole cluster, and the rest we fully destemmed directly into a 400L amphora. These two different treatments created a wine from the fermentor with spice, depth and character and an altogether different wine from the amphora with soft, supple curves. We selected one barrel of each, weaving together a wine of open textures, spice, and dark fruit. This wine changes like a chameleon over the course of a meal.
This single vineyard bottling from Sequitur is two barrels composite. Half of the composition was Clone 943, 100% destemmed and fermented in a terracotta amphora. This produced a luscious wine with ripe blue fruit and sweet earthy tones mixed with just a hint of red terracotta texture. This was mixed with our favorite 50% whole cluster barrel. Always keeping it as natural as possible, we fermented with native yeasts, added a tiny touch of acid and minimal sulfur, and bottled unfined and unfiltered.
AVA: Ribbon Ridge * Elevation: 425 Ft. * Exposure: South East * Soils: Marine Sedimentary (Willakenzie Series) * Clone: Chalone, Mt. Eden, 943 * Harvest Date: Sep. 13th, 2015 * Native Yeast Fermentation * 25% Whole Cluster * Elevage: 10 months in neutral, 5 year, air-dried 228L barrels * Farming Practices: Dry farmed/Organic/ Biodynamic