Arroyo Seco AVA, Monterey County, CA
Best enjoyed within four years of bottling.4 Years
Served lightly chilled; a great complement to a charcuterie plate of country paté, greek olives, cornichon and hard cheeses.
Fermentation: Stainless steel fermented with 83% destemmed and 17% whole cluster
Maturation: Aged 4 months in stainless steel tanks prior to bottling
Crafted in the style of Beaujolais wines. This light-bodied red wine from Monterey is perfect when served chilled and can pair with a wide variety of foods.
Valdiguié is a very large-berried, late maturing variety; it requires vigilance from our vineyard crew to prune to only one bud per spur to aid ripening. In the cellar, the goal is to preserve Valdiguié’s wonderful natural acidity and fresh fruit character. We use two different fermentation techniques to achieve this. On our last pick of 2019, we hand-harvested roughly one-quarter of the fruit and put those whole clusters directly into the fermentation tanks for ‘carbonic maceration’ – no crushing or punching down for the first two weeks. The balance of the fruit went through the more conventional technique of gently de-stemming, pumping over, and extracting with a fairly short, warm fermentation.
Our Valdiguié is grown on Chualar loam soil in the Arroyo Seco appellation of Monterey County. Originally thought to be the Gamay Noir grape of France’s Beaujolais region, U.C. Davis has since identified this grape to be Valdiguié, originally from an area in the southwest of France. Regardless of its origin and identity, Valdiguié grown in the windy, cold Arroyo Seco produces a wine reminiscent of the ‘Crus’ of Beaujolais: Morgon, Fleurie, and Moulin-à-Vent.