The 2016 vintage in California was the fourth in a row substantially affected by severe drought. Despite very limited irrigation in the vineyards we work with, the available soil moisture was so greatly diminished by early August that the vines ripening process was accelerated before much sugar had accumulated in the grapes. Fortunately, the weather stayed pretty even, and the early and rapid harvest produced exceptionally high-quality fruit. Alcohols were low, acidity was strong, and energy and freshness were hallmarks of the resulting wines. Case in point: our 2016 Bone-Jolly Gamay Noir Rosé
FRUIT SOURCES: Witters Vineyard at 3400’ elevation, above Camino, in the eastern reaches of the Apple Hill region, where the soil is Aiken series volcanic clay-loam, and Barsotti Ranch, a bit north and west of Witters, and several hundred feet lower, where the soil is decomposed granite.
WINEMAKING NOTES: Picked in late August, at a bit under 21 Brix, with a 3.28pH, the Gamay grapes were de-stemmed into the press, and pressed immediately. Juice fermented very cool at 55-60F, till dryness at mid-September, at which point the malo was blocked. We racked in December and bottled on the 14th of February, 2017.
WINEMAKER’S TASTING NOTES: Pretty pale-pink color with a little blue around the rim. Very fresh, penetrating nose. Juicy and precise on the palate, mouth-watering, showing lot of depth. The finish is long and clean. This is already really versatile at the table, as always. Alcohol is 12.4%
TOTAL PRODUCTION: 725 cases.
RELEASE DATE: March 2017