Valdiguié (aka 'Napa Gamay') has become somewhat of a California heritage grape, but is still relatively rare to find. It was planted in the 90s at Shell Creek, which is one of the oldest established vineyards in SLO County. This remote site in the Paso Robles Highlands District sits beneath limestone cliffs and features marine fossils in the soils after which the vineyard was named. It is farmed by the sixth-generation Sinton family.

Valdiguié features large clusters and berries, ripens at low alcohols, and maintains incredible acidity, which together make it a great candidate for carbonic maceration.

As such, we ferment this wine 100% carbonic—leaving the whole clusters undisturbed for a full 10 days before pressing. The result is a bright, light, juicy, quenching wine. We recommend serving it with a slight chill.

Tasting notes: watermelon jolly rancher, fresh cherries, rhubarb, and macerated strawberries

organic / native yeast / unfined / unfiltered

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