6 variety field blend - all-native ferment, amphora-aged, 175 days on skins, Salt Lick Vineyards, Texas Hill Country, 2020. Peaches, forest floor, mossy, old world minerality. 12%. Super small production, just 1 300liter amphora.
Cooper says this is our best white wine to date. It's our deepest plunge into amphora experimentation. We went full Georgian on this: whole berry, some stem, extended maceration. 175 days. Even just picking this wine was fun. Picked in 3 passes, each successive pick was added til the amphora was filled to the brim, and them some. First Albariño and Vermentino, then Marsanne, Roussanne, and Viognier, and finished with Picpoul. 25%, 25%, 15%, 10%, 10%, and 15% respectively. Or thereabouts. Everything was hand-picked by our crew. Fermentation was very long, well over a month.
We always love getting to spend time at Salt Lick - it was the destination for many of our early vineyard trips, and thus it holds a special spot in our hearts. It's been the platform for vineyard management, some hand picks, and plenty of learning. We hope you love its production just as much as we do.
Aromas of apricot, and chamomile. Mango fruit leather flavor. Eastern European body and texture - chalky edgy tannin and strong acid.
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