Out to the Meadow 2018
40% Chenin Blanc, 25% Vermentino, 20% Trousseau Gris, 5% Green Hungarian, 0.5% Chasselas
Foot tread before going to press, barrel fermented and aged on lees for 5 months.
King Vineyard, Suisun Valley; historic field blend; grown with compost teas and without pesticides and herbicides.
Is it possible to smell minerality? If so, this wine certainly has that nose. Round and glossy body; the beauty of this wine is in its unique texture.
A field blend that is an ode to California wine history; majority of the plant material comes from historic California vineyards.
I feel very lucky I get to work with this unique parcel in Suisun Valley, and in my first year making this wine, I couldn’t be more happy with how it turned out. I named the wine after the landowner and farmer, Roger King, who came down from the mountain after a youth of skiing, and went out to the meadow to grow wine grapes. Roger lived in Tahoe until he was 38, planted this vineyard when he was 40, and has been enthusiastically farming it for 30 years. After I named this wine, I googled the phrase (always best to double check there aren’t any other meanings). To my pleasant surprise the only thing I found was a Tom Waits interview where he uses the expression "We went out to the meadow" to describe a synergistic collaboration among musicians. This makes sense. I think the grape varieties all have a synergy when co-fermented, and Roger has also been the most collaborative grower I have ever worked with. He collaborates all season with the winemaker to make sure his farming jives with what he or she is trying to accomplish in the winery. It’s rare.
Production: 168 Cases
At bottling (January 2019): free SO2 5 mg/L, total SO2 18 mg/L.