Winemakers’ note: “Riesling! Riesling can do anything. Riesling has been the core of our portfolio for years as the backbone of Free Your Mind and the single varietal focus of Giorgio and Toot Toot, Beep Beep. It’s a Fine Day provides a more direct approach, this time featuring Zabala Vineyard Riesling in a simple, direct-to-press and neutral oak-aged still wine paradigm. It was a record year for acidity at this site and the resulting
wine is delightfully thirst-quenching.”
Grape: Riesling
Vineyard: Zabala Vineyard. Alluvial soils with pale round river stones. Lodi Rules certified sustainable vineyard that was certified organic in 2010 by the Monterey County Certified Organic Program (MCCO) and California Department of Food and Agriculture (CDFA). Luis Zabala, a 10th generation California farmer (!) tends to over 1,000 acres first planted in the 1970s in the dry riverbed of Arroyo Seco (Monterey County). The vineyard is famously windy and cool, which helps retain acidity and temper sugar accumulation.
Making of: the grapes were picked at 20.7* Brix on September 22 – 2021 was an impressively cool growing season in Monterey County, with longer hang times and extremely high acidity. The fruit was loaded direct to press and pressed to tank, fermented to dryness, then racked to neutral oak barrels. The wine was aged on lees for 6 months in barrel. This wine was produced without fining or filtration, with 20 ppm sulfur (KMBS) added at bottling.
Personality: crushable, dry California Riesling
Grape: Riesling
Vineyard: Zabala Vineyard. Alluvial soils with pale round river stones. Lodi Rules certified sustainable vineyard that was certified organic in 2010 by the Monterey County Certified Organic Program (MCCO) and California Department of Food and Agriculture (CDFA). Luis Zabala, a 10th generation California farmer (!) tends to over 1,000 acres first planted in the 1970s in the dry riverbed of Arroyo Seco (Monterey County). The vineyard is famously windy and cool, which helps retain acidity and temper sugar accumulation.
Making of: the grapes were picked at 20.7* Brix on September 22 – 2021 was an impressively cool growing season in Monterey County, with longer hang times and extremely high acidity. The fruit was loaded direct to press and pressed to tank, fermented to dryness, then racked to neutral oak barrels. The wine was aged on lees for 6 months in barrel. This wine was produced without fining or filtration, with 20 ppm sulfur (KMBS) added at bottling.
Personality: crushable, dry California Riesling
