SOLD OUT Hollyhock Lodge 2017 Gamay Noir "03", Santa Barbara County
Winemaking practices: I practice minimal intervention winemaking with all of the wines I make. I never use sulfur at crush or press and only sulfur minimally once malolactic fermentation has finished and if necessary, a small amount pre bottling. I do 50% whole cluster fermentation like many people do in pinot noir. I do not use the carbonic style because this wine is a "cru" style of gamay opposed to the nouveau style. This is a wine that is meant to taste good now but also has very high acidity and good structure and can be laid down.