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52% Palomino, 41% Muscadelle, 3% Sémillon, 2% Chenin Blanc, 2% Burger
*Members-only release. Learn more about our membership programs.
2023
Mancini Ranch, Pagani Ranch
Sonoma County
13.5%
Appealing nuances of pineapple upside down cake, sage and mineral on the nose. Dry, slightly salty and very balanced on the palate with flavors that confirm the aromas. SR (11/24)
In both Mancini and Pagani ranches, isolated blocks of historic white grape vines were planted in 1922. Each block’s composition differs slightly, but the dominant grape varieties are the same. This humble wine pays homage to the farmers who planted these vines over one hundred years ago and to the people who kept these viticultural antiquities in the ground. Enjoy now and over the next three years. SR (4/24)
By happenstance, in 1922, both the Mancini and Pagani ranches had an isolated block of white grapes planted on them. Both vineyards contain Palomino and Muscadelle in different percentages, with a small percentage of other white varieties included too. The fact that there are 100+ year old white vines still producing on these ranches is a testament to the families who farmed the land for the past century. It would have been reasonable for the families to pull these blocks in favor of planting something more lucrative, but this choice to continue to farm these white vines necessitated celebration. Historic Vines Blanc is like drinking a history lesson in California viticulture; like taking a time machine back to pre-prohibition era Sonoma.
Rainfall: 64 inches (above average)
Bloom: May
Weather: Consistently cool weather throughout the growing season led to a late and prolonged harvest.
Harvest Dates: 16 – 18 October
Grapes: Average Brix 22.5˚
TA: 6.1 g/L
pH: 3.5
Fermentation: 100% natural primary fermentation in stainless steel.
Barrels: 100% neutral American oak barrels (five-plus years old).
Aging: Eight months in barrel
Hand-harvested, sustainably grown grapes; whole cluster pressed; fermented on the native yeasts; natural malolactic bacteria; minimum effective sulfur for this wine (35ppm at crush, 74ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
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