100% Vermentino · Mendocino County · 94 Cases
750mL, 12% ABV
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Grilled calamari, grilled halloumi, grilled white fish, grilled summer veggies. Anything rich and salty that you can cook while getting a tan. Add a splash to dishes you’re taking for a slower simmer like Mediterranean fish stew or herby white beans.
Shadows start to stretch out at the end of a sunny summer day, your skin is still warm from an outdoor adventure, and you’re ready to settle in for a long-awaited dinner party.
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When Larry Venturi planted a small parcel of his vineyard to Vermentino—along the quartz scattered, stony spine that snakes through his property reminding us where the Russian River flowed hundreds of years ago—and asked me if I’d like to make wine from it, I didn’t hesitate. Larry had never grown Vermentino, but being half Tuscan and half Piedmontese, doesn’t shy away from Italian grapes. Moreso, Larry knows his land and climate—it’s hot and dry—and he thought Vermentino, which thrives on the arid island of Sardinia, would also thrive in his little corner of inland Mendocino. Plus, he said, “Vermentino is a nice grape, kind of between a good Sauvignon blanc and Chardonnay”. As with his other parcels, this Vermentino is dry farmed (non irrigated) and head trained, which concentrates both the flavor and acidity of this wine. This wine is a complex sipper, best with food. I’m glad to know Larry, I’m overjoyed he’s still experimenting well into his 70’s, and I feel honored that he came to me to bring this new parcel into wine. It also feels pretty good that he immediately ordered two cases upon trying the resulting wine!
Venturi Vineyard is in Mendocino County; dry farmed; organic.
After a gentle foot treading, the grapes were loaded directly into the pneumatic membrane press ("bladder press"). The pressed juice was settled overnight and then racked off gross lees to tank to begin fermentation. Once primary fermentation completed, the wine was racked again to neutral oak barrels to finish secondary malolactic fermentation and continue its relatively short élevage. We limited lees contact throughout fermentation and bottled the young wine in late February to further highlight Vermentino's characteristically bright and salty acidity.
Cool as a cucumber. You want a little frost on the glass that will disappear as you warm up with the wine.
(February 2021): 3 mg/L free, 53 mg/L total. Residual sugar: 0.7 g/L. Unfined. Unfiltered. Sediment expected. All wines are vegan.
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