Since 2020 wild yeast fermentation with at least 20% whole cluster (layering in fermenter). They’ve been using whole cluster since 2010 hovering around 10-15% gradually increasing. 1992-1995 vintages not destemmed completely either. Sweet cola nut, cranberry, red juicy cherry, sweet baking spices. High acidity, medium soft tannins. 2018 meatier and weightier locking in at 13.6%. In 2020 they separated the native yeast vs non native yeast ferments. According to Tim, native yeast led to better alcohol conversion, richer wine at same alcohol compared to without.
Precious old vines and newly replanted vines. Completely dry farmed no drip lines at all! Some of which are suffering from Pierce’s disease and leafroll virus.
I was told back in 2016 Kelli White and her husband had a deal with John and Nancy to lease their vineyards but they backed off at the last minute… I for one memorized every little detail about School House from Kelli’s tome Napa Valley Then and Now
Since 2020 wild yeast fermentation with at least 20% whole cluster (layering in fermenter). They’ve been using whole cluster since 2010 hovering around 10-15% gradually increasing. 1992-1995 vintages not destemmed completely either. Sweet cola nut, cranberry, red juicy cherry, sweet baking spices. High acidity, medium soft tannins. 2018 meatier and weightier locking in at 13.6%. In 2020 they separated the native yeast vs non native yeast ferments. According to Tim, native yeast led to better alcohol conversion, richer wine at same alcohol compared to without.
Precious old vines and newly replanted vines. Completely dry farmed no drip lines at all! Some of which are suffering from Pierce’s disease and leafroll virus.
I was told back in 2016 Kelli White and her husband had a deal with John and Nancy to lease their vineyards but they backed off at the last minute… I for one memorized every little detail about School House from Kelli’s tome Napa Valley Then and Now
Sep 5th, 2022
Spring Mountain District, Napa Valley, California, USA
