Ransom Auxerrois

VINIFICATION:
The fruit was destemmed and left on skin contact for two hours. The lots were settled
separately and racked to a tank and neutral barrels where the juice was fermented
using VL1 strain yeast for thirty days at low temperatures. The wine was then aged
sixty days sur lie before being racked, lightly bentonite fined, filtered, and bottled.

VINTAGE NOTES:
The 2016 growing season was another warm, early year with excellent fruit quality.
Spring was unusually warm, leading to bud break two to three weeks ahead of
average under favorable conditions. Summer brought more moderate weather,
though a short heat spell at bloom condensed the flowering period, resulting in a smaller fruit set than in 2014 or 2015. The moderate temperatures provided even
growing conditions through véraison. August and September saw cool evenings
despite warm weather during the day, preserving the natural acidity and complexity
of flavor in a vintage rightly heralded for ripeness and concentration. We harvested in late September and early October and the fruit arrived in pristine condition, with
virtually no sign of disease, pest or bird effects.

OUR IMPRESSIONS:
An elegant, little-known Alsatian sister varietal of Chardonnay, Auxerrois’
contribution to the great Alsatian Pinot Blancs means the grape has earned more
renown than is attributed to it by name. This single vineyard Auxerrois is made in a
dry style well-suited to its old vine, cool climate site in the South Salem Hills.
Opening with rich aromas of almond croissant and lemon balm, the palate offers
terroir-driven minerality and creamy texture. The finish is persistent, with warm
aromas of heirloom apple.