Sawyer Lindquist Vineyard
From grapes harvested on 8/31 & 9/3, 2016
Average Brix 23.8
Average pH 3.08
Average TA 8.5
2016 was a challenging year for Albariño at SLV. The pH was very low in relation to the overall brix. I picked the grapes in two separate picks to achieve the desired balance of acid/texture/brix. On the first pick I had some skin contact which added a dimension to the wine. The wine has an appealing lush quality balanced by a mouthwatering acidity.
Two-thirds of the grapes were whole cluster pressed and settled then racked into stainless steel tank and neutral barrels for fermenting. One-third of the fruit sat on the skins for a couple of days. The wine took quite a while to ferment to dryness, probably due to the low pH. Finally, in March the different lots of wine were blended together.