Tasting Notes: Cranberry, Cherry, Rose Hips, Orange Peel, Graphite, Wet Stone

The Pinot Noir from Spear vineyard was destemmed and fermented in an open top stainless-steel fermenter for 2 weeks. Punched down once daily. Pressed into tank and barreled down after a day. Aged 10 months in neutral French oak.  Racked once prior to blending.

The Trousseau from Clos Mullet was whole cluster fermented in an old barrel with the head removed and punched down daily. Post fermentation the barrel was tightly sealed, and the wine was left on the skins for six months.  We then drained the juice and pressed the skins in a small, basket press. This wine was aged in stainless steel kegs for an additional three months.

The two wines were blended just prior to bottling which was done by hand and without filtration or use of any fining agents.

All Lo-Fi wines are fermented via native yeasts and bacteria. Nothing is added, no nutrients, commercial yeasts, bacteria, enzymes, tannins or other popular fermentation agents. We added a total of only 25 parts per million So2  prior to bottling in keeping with our low intervention, “Lo-Fi” philosophy.

Clos Mullet Vineyard is located in Los Alamos, Santa Barbara County, California (34044’39”N 120016’12”W). It was planted in 2014 by the Lo-Fi team and sits on Chamise Shaly Loam series that consist of well drained soils developed over gravelly beds of silt, clay and sandy water-deposited materials. Chamis soils normally contain a large number of water rounded fragments of Monterey shale. Permeability is moderately slow. The cuttings were taken from Jackson Vineyard in Sonoma County planted in the late 1800’s.

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