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Hollyhock Lodge 2018 Gamay Noir "06", Santa Barbara County

Hollyhock Lodge 2018 Gamay Noir "06", Santa Barbara County

vintage: 2018
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
ph 3.41
TA 0.73
alcohol 12.2%

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.