Notes from Mom & Pop Wine Shop:
"All clone 76 which is a champagne clone and focuses the intensity of the acidity. We press it right away and pump it into a tank for settling. We do not treat the must gently. We beat it up, incorporating as much oxygen into it as we can. The idea is to expose it to oxygen early, to prevent oxidation later. This is a nerve wracking experience, as the juice browns to nearly black! We then rack directly off the gross lees into a combo of Neutral French Oak Barrels and puncheons. Primary and malo-lactic fermentations took place in barrel. No sulfur added, no fining, no filtration. Bottled in March." All the above notes came from Greg Cantu, who makes the wine with his partner, Christopher Sky. The wine this year does have a big dollop of acidity, but the mid-palate has some lovely texture and weight. This reads as un-oaked Chardonnay, but it is not so neutral in flavor and body as to get lost, like some stainless chardonnay can be. They really got it right this vintage!"