09 vermentino

2009 Uvaggio Vermentino paired with
Seared Sea Scallops with Sorrel sauce, Frisee and shaved Apples
Recipe from Chef Todd Humphries

Kitchen Door Napa- Opening May 2011

2009 Uvaggio Vermentino

100% 2009 vintage
100% Lodi appellation
~33% Gayla's Vineyard
~67% Bella Vigna Vineyard

We harvested beginning in early Sept, finishing by the end of the month, all at peak maturity - yet at relatively low brix, making this an ideal variety for a lower alcohol wine.

All the lots were free-run juice (no pressing) and cool fermented in tank with a fruit enhancing strain of yeast and without a malo-lactic conversion.  About 10% was aged in neutral oak for complexity. Post fermentation it was racked twice followed by a light fining, then another racking and filtration prior to bottling.

Bottled in Mar 2010; 11.1% alcohol, pH 3.43 & TA 6.1 g/l

Our descriptors: fresh and supple; lively yet subtle lime, quince and pear aromas; flavors of melon and stone fruits.