varietal: 100% Gamay Noir
vineyards: 50% Martian Ranch in Los Alamos (biodynamically farmed) 50% Portico Hills Vineyard in Los Alamos appellation
cooperage/elevage: 8 months in neutral French oak
6 months in bottle before release
production: 240 cases
Cold soaked for 5 days before spontaneously fermenting. 50% whole cluster (not carbonic) fermentation in open top bins for 17 days before pressing. Settled in stainless steel for 2 days before gravity racking to neutral French 225L barrels. Sulfured minimally after malolactic fermentation and adjusted slightly pre-bottling.
Hollyhock Lodge is a place steeped in family tradition and memory. Purchased by my great grandparents in 1936, it is where my grandmother taught me to appreciate wine at our sublime summer meals shared with family and friends. With the passing of my grandmother, Hollyhock Lodge also passed to a new family. Named for the place where I learned to appreciate wine, Hollyhock Lodge wine is about sharing the gift of a glass, enjoyed among family and friends.