This wine comes from a very old planting (50+ years) of Chenin blanc and is one
of only 7 acres in the Napa Valley that is currently growing Chenin. We whole
cluster pressed this fruit into a tiny little tank and chilled her down. We left behind
the heavy lees and kept the light fluffy silky lees when we transferred the wine to
barrel for a long slow fermentation at cave temperature. Secondary fermentation
was completed just in time for Christmas. We allowed the wine to continue to age
on the lees for 8 months before putting it in the bottle. It developed a myriad of
beautiful honeysuckle and tropical fruit notes with flavors of pineapple, guava, and
soft lemon curd.