Hollyhock Lodge 2018 Gamay Noir "06", Santa Barbara County
varietal: Gamay Noir
vineyard: 100% Portico Hills Vineyard in Los Alamos (Certied Sustainable)
appellation: 100% Santa Barbara County
cooperage/elevage: 9 months in neutral French oak, 3 months in bottle before release
production 270 cases
I practice minimal intervention winemaking with all of the wines I make. is wine was cold soaked for 5 days before spontaneously fermenting. 50% whole cluster fermentation in open top bins for 19 days before pressing. Settled in stainless steel for 2 days before gravity racking to neutral French 225L barrels. Sulfured minimally after malolactic fermentation and adjusted slightly pre-bottling.
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.