Open Face Wines - 2019 White Field Blend

• 45% Chardonnay (10 % Organic Dry-farmed, 35% L.I.V.E Dry-farmed)

• 35% Gruner Veltliner (L.I.V.E Dry-Farmed)

• 20% Albarino (Organic Dry-farmed)

• Native yeast wild fermentation

• 5 months in neutral oak puncheons

• Unfined unfiltered

• No added SO2.

• Serve at 42-50 degrees

The grapes were de-stemmed together and rested on their skins in an open top fermenter for 5 days before pressing off into large neutral puncheons, where it underwent primary, and full malolactic fermentation on its lees. Letting the grapes spend of few days on their skins creates a fully aromatic wine without it gaining tannin structure like a full skin contact wine. The color is minimally effected as well.

The short of it with this wine was that I lost the organic crop I had secured two weeks before harvest, and scraped together some organic crop before hitting a wall. I ended up deciding that I wanted to make a white despite it not being entirely organic crop. There was also a matter of if I didn’t use this l.i.v.e certified crop, no one else would and I didn’t want that either.