2024 Sub Aqua Club Field Blend
A white field blend of Viognier, Riesling. Indigenous yeast fermentation, 7 days on skins in open fermenters, then pressed to tank and seasoned barrels to finish to dryness. Left for an extended period of time on lees to extract a smooth succulent mouthfeel balanced against the touch of “skinsy” tannin.
A white field blend of Viognier, Riesling. Indigenous yeast fermentation, 7 days on skins in open fermenters, then pressed to tank and seasoned barrels to finish to dryness. Left for an extended period of time on lees to extract a smooth succulent mouthfeel balanced against the touch of “skinsy” tannin.
A white field blend of Viognier, Riesling. Indigenous yeast fermentation, 7 days on skins in open fermenters, then pressed to tank and seasoned barrels to finish to dryness. Left for an extended period of time on lees to extract a smooth succulent mouthfeel balanced against the touch of “skinsy” tannin.