You've heard about 2023, right? The return to a classic California vintage. Wet spring. Good size crop. October harvest dates. Low blood pressure. ;) The 2023 wines are super fresh, fruit dense, and because of the extended hang times—very aromatic. For this year's installment, we went back to the original SoCo "recipe." All the fruit came from ranches in the Russian River Valley / Sonoma Coast corridor. All of it was hand picked in early to mid-October (in itself, a news story). The fruit was crushed—in this case, foot tread, back at the winery, and pressed out into stainless steel tanks. For the first time in many years, we elected not to blend down any barrel-fermented lots into SoCo—it's 100% tank fermented and aged, and it shows the Chablis-like tension and minerality we find only in the coldest growing years. This wine is mouthwatering and buttressed with a low 3.4 pH. Opened bottles should hold up for several days in the bar fridge...if they last that long.
AROMA
lemon blossom, orchard fruits, crushed stone
FLAVOR
mineral, pomelo, white tea
FOOD PAIRINGS
fish & chips, fresh oysters, shrimp Scampi
