Muscat, Riesling, Sauvignon Blanc, Tocai Friulano, Verdelho
The 2018 is 39% Tocai Friulano from Mendocino, 30% Riesling from Arroyo Seco, 11% Verdelho from Suisun Valley, 18% Sauvignon Blanc from Potter Valley, and 2% Muscatfrom Suisun Valley. Everything was picked at the beginning of the season with brix numbers ranging from 19˚ to 21˚.
Each variety was fermented individually in stainless steel tanks without commercial yeast and kept at a cool fermentation temperature.
Stainless steel until bottling.
Kenny's goal- bottle something fresh with acid and some mineral and retain that sort of salty, briny character that the Tocai Friulano has, but tone it down with the fruit and aromatics of Riesling and Verdelho. This is prett y much what you will find in the bottl e with added leaness from the Sauvignon Blanc.