Wild Oak Vineyard
97 Points | Sunset International Wine Competition | July 2020
91 Points | Harvest Challenge | Nov 2020
Double Gold Medal | Sunset International Wine Competition | July 2020
Gold Medal | SF Chronicle Wine Competition | Nov 2020
Best of Class | Sunset International Wine Competition | July 2020
This Estate Blend of Rhone-style whites leads with pronounced aromas of Jasmine flower and citrus. The front palate introduces warm stone-fruit pastry qualities while the surprisingly delicate mouthfeel comes to life with snappy-hints of fresh tangerine and orange marmalade. The textural finish expresses round buttery undertones balanced with bright acidity, creating a lean and refreshing finish.
We began our 2019 harvest before dawn on August 30. After a growing season that started in winter with record rainfall, the year ended with warm, even temperatures throughout summer. With few spikes in heat over the period, our vineyards had optimal conditions to develop full-flavored fruit with remarkable color and balanced acidity. Spring rains ended in time for a good fruit set. The temperate summer allowed for long hang times and consistent, even ripening. We picked the majority of our fruit in September and the weather continued to cooperate.
While Viognier is ready to be picked in the summertime, Marsanne & Rousanne are notoriously late-ripening varieties that typically don’t hit their peak until early Fall. For this reason, the Marsanne/Rousanne are picked together & co-fermented in the same stainless steel tank to meld aromas & flavors together. Viognier is fermented separately. Both tanks are fermented cold at 55 °F until flavors & acidity have balanced out, at which point they are barreled down for élevage.
Naturally flavorful off the vine, the grapes for this cuvée (French for blend) are picked in the early morning hours to retain their delicate flavors and aromas and sent immediately to press. The Marsanne goes into a tank by itself while the Roussanne and Viognier are co-fermented. After a slow, cool fermentation in temperature-controlled tanks, The final blend is put together during tasting trials after at least 6 months of aging.
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