The 2016 Vermentino finished with substantial acidity leading the winemaking team to balance this acidity with barrel-fermented Albariño and High Plains Viognier. The resulting blend is a well-rounded, crisp table wine perfect with dinner or sitting out in a lawn chair.
The grapes in this blend primarily came from Bingham and Narra Vineyards in the Texas High Plains.
In 2016, Texas experienced mild, rainy conditions early in the season followed by warm, mostly dry weather. Early-ripening grapes experienced near perfect conditions. However, during harvest the rains returned. Late-ripening grapes were forced to hang longer while Brix levels recovered. Increased moisture and hang time led to lower Brix levels in some cases.
61% Vermentino, 19% Albarino, 20% Viognier
Following harvest the grapes were immediately pressed near the vineyard to limit skin contact. The lots were fermented at Pedernales Cellars in stainless steel at 55F. A small portion of the wine was fermented in new French barrels for 90 days to add mouth-feel and complexity. Before bottling the wine was fined and then filtered through plate and frame.