All WinePost FlirtationWhite • Post Flirtation White 2020

Post Flirtation White 2020

Varietal:

75% Colombard, 12% Marsanne, 9% Roussanne, 4% Muscat Blanc

Alcohol:

11%

Vinification Notes:

Roussanne, Marsanne and Muscat blanc all tumbled in the press to get just a hint of skin contact before pressing, then co-fermented on lees in stainless steel. Colombard fermented on lees in stainless steel. Racked, blended, and bottled after 6 months.

Vineyard:

Colombard comes from Ricetti Vineyard in Mendocino County; planted in 1948; certified organic; dry farmed on loam.

Roussanne, Marsanne, and Muscat blanc come from The Urban Edge Farm in Contra Costa County; certified organic, sandy soils.

Tasting Notes:

This thirst-quenching blend tastes like macerated pineapple, kiwi, and a hint of citra hops. Lively aromas of ocean air and lemon mingle for a light and hazy libation that meets you where you’re at.

Tableside Talk

Grab this hazy white wine when you’ve got a hankering for something very sessionable that hits between a Mexican beer and a low ABV margherita.

Martha's Notes

This is always a fun wine to make, as it marks the beginning of harvest in late August. The Urban Edge Farm is located outside of Oakley, Contra Costa County (affectionately CoCo). The weather and soils of CoCo are reminiscent of the Mediterranean, with a hot land mass, super duper sandy soils, and a near constant cooling wind coming off of the very cold salty waters of the Carquinez Strait. The old vine Colombard in this blend is versatile, as it maintains basically the same sugar level and acidity on the vine from August to November. When picked in late August it reminds me of a featherweight Basque Txakoli (while our late season Colombard going into our Honeymoon has a more Chenin-like characteristics). The combination of these two vineyards results in a wine full of summer flavors, slightly salty, and extremely drinkable.

Production Notes

The co-fermented CoCo fruit (Marsanne, Roussanne, and Muscat blanc) is all tumbled in the press to get just a hint of skin contact before pressing, then juice is fermented on full lees in stainless steel. Early season Colombard is also fermented in stainless steel and adds all the zippiness to this blend. We like both the filtered and hazy versions of this wine, and went unfiltered for the 2020 vintage. We move the wine as little as possible to preserve the CO2 produced from fermentation, which acts as a natural preservative and gives the mouthfeel a little boost. The final blend was bottled after 6 months of aging and once malolactic fermentation was complete.