In 2021 we again were denied the fabled Bazanno fruit we were so fortunate to get from Farmer Joe Valera in 2019.  Adding to our disappointment, the Fidelis fruit was also unavailable.  Nevertheless, Farmer Joe Valera delivered us some fantastic fruit in a cool swath of the Petaluma Gap, which was reminiscent of the Bazanno fruit from 2019; harvested in early October with modest sugar and generous acidity. 

We attended to this beautiful fruit with intensive care.  We added 2g Lallezyme Cuvee' Blanc / 100 kg to the press to release more juice and aromatics.  Unlike in years past, the pH of the juice jumped significantly between 0.6 and 0.8 bar of press pressure, so we made the press cut at 0.6 bar.  The <0.6 bar fraction was fermented in a temperature controlled stainless steel tank.  To avoid an overly boozy (+14% alcohol) wine, we watered the juice back conservatively targeting 13.75%.  I am glad we were conservative, as the yeast (Renaissance T313) fermented the sugars to less alcohol than I had anticipated.  We put it through partial malolactic conversion using Christian Hansen CiNe.  It was aged sur lie in tank for 9 months before fining with Argilact, a Lafort casein – bentonite combination, and sterile bottling.  This baby has clean tight aromatics and ripping acidity that will pique your salivation and aid in the enjoyment and digestion of fatty seafoods like crab and scallops. 

Cheers! 

Danny