Technicals
Volpert Vineyard, West Sonoma Coast AVA
- Located on Taylor Lane in Occidental, California
- 5.74 acres planted in 2015
- 2.37 acres Chardonnay
- 3.37 acres Pinot Noir
- Organically farmed by Greg Adams
- Soil: Fine, sandy loam - Goldridge soil series
Chardonnay Details
Clones:
Clones:
Mt. Eden
Harvest:
Harvest:
Hand harvested pre-dawn into half-ton bins and transported immediately to the winery.
Pressing:
Pressing:
Upon arrival at the winery, grapes are pressed whole cluster in a Europress membrane tank press using a low pressure “Champagne style” press program.
Fermentation:
Fermentation:
Wines are barrel fermented on their lees using native yeasts at cool temperature. Minimal stirring is employed. Secondary fermentation is allowed to occur naturally with no inoculations.
Élevage:
Élevage:
Wines are aged on their lees in barrel for one year followed by a racking to stainless steel for an additional six months.
Barrel Program:
Barrel Program:
100% 228 liter François Frères French oak barrels
100% 4-year air dried stave wood from the Vosges forest
35% new oak
Bottling:
Bottling:
Wines are assembled and bottled with no fining or filtration after twenty months of ageing.
Pinot Noir Details
Clones:
Clones:
Jackson and Calera
Harvest:
Harvest:
Hand harvested pre-dawn into half-ton bins and transported immediately to the winery.
Processing:
Processing:
Clusters are hand sorted, destemmed, and moved to the fermentation vat immediately upon arrival at the winery. Depending on the vintage, some whole clusters are used in the fermentation ranging from 0% to 50%.
Fermentation:
Fermentation:
Wines are fermented in small stainless steel open-top fermenters. Tanks are mixed predominantly using pumpovers and only occasionally with a punchdown. Fermentation temperatures are low, and the wines spend two to two and a half weeks on skins. Secondary fermentation is allowed to occur naturally with no inoculations.
Pressing:
Pressing:
The wines are pressed as they approach dryness using a small Europress membrane press at low pressure. The wines are immediately moved into traditional Burgundian barrels with no settling. Free run and press wine are kept separate for the duration of fermentation and élevage.
Élevage:
Élevage:
Wines are aged on their fine lees in barrel for eighteen to twenty months in a cold cellar with minimal sulfur and no rackings.
Barrel Program:
Barrel Program:
100% 228 liter François Frères French oak barrels
100% 4-year air dried stave wood from Vosges
50% new oak
Bottling:
Bottling:
Wines are racked off their lees, assembled, and bottled with no fining or filtration after eighteen to twenty months of ageing.