The chardonnay is from the ‘Cemetery Block’ is at the base of the Piccadilly Valley on Alluvial Black Sandy soil, the vines are cane pruned. This farm is run by Jenny and James Griggs who are the 6th generation to farm that block. The sémillon is from Magpie Springs farm in the Hope Valley. It has sand soil and is at the top of a hill near the ocean with strong ocean breezes sometimes. The vines are 25 years old, unmanicured and wild farmed. The pinot gris and Sangiovese is Robert Surmann’s vineyard in Totness with 30 y/o vines grown on Black Sandy soil overlying petrified schist, it is V.S.P. Trained and spur pruned. This as an assemblage of lost children, the pressing component of our best chardonnay aged in oak, the pressings component of the sémillon the spent on month on skins, the gris was saignéed and (this is the hardcore component) then spent 2 months on skins, the Sangiovese is added to bring a kiss of life to the wine and was carbonic fermented of 5 days and stored in enox.
Pink hues through the luminescent rose gold, giving rising to wild orchards and heritage roses. They flower elegantly on the backyard fence while violets play in the beds. The perfumed delicately blooms into the atmospheres capturing negative space, building beautiful feelings. – Anton Von Klopper (Wine Maker)
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