Whole clusters (stems intact) of Valdiguié, sealed in a tank for three days (semi-carbonic maceration). After opening the tank, a mixture of twice-daily punchdowns and pumpovers were used to gently extract tannin. Pressed prior to dryness and aged in neutral oak barrique for 18 months before bottling. Unfined. Unfiltered. Sediment expected.
Valdiguié from Ricetti Vineyard, Redwood Valley, Mendocino County; planted in 1948; dry-farmed (non-irrigated), certified organic vineyard; gravelly loam soils
Lesser known Valdiguié has experienced a bit of an identity crisis over the years. The once popular variety is still primarily grown in south-west France (where it is known as Gros Auxerrois) and across California because of its adaptability to warmer climates. From Prohibition and up until the 1980s it was known as “Napa Gamay” due to the uncanny, and at times mistaken, resemblance to true Gamay noir (Beaujolais). Despite the correction, many of the old-vine-tending growers we work with still call it “Gamay” and our expression of Valdiguié from dry-farmed Ricetti Vineyard leans hard into its much beloved doppelgänger: fresh, floral, full of red fruits, and a little spicy. With moderate alcohol it’ll have you finish the bottle without realizing it!
Production: 170 cases
(February 2023): 12.5% alc/vol · Free SO2 6 mg/L, Total SO2 33 mg/L
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