Havilah OGG 750ml

Over the past few years we’ve probably developed somewhat of a formula for this wine, but certainly not a recipe, or a solid plan. It meanders with vintage each year, and what the season, or headspace is allowing us to do.

Typically the core of this is schonburger, musque clone chardonnay, gris & a splash of gewurtz. This vintage was super condensed, so we had most of these components in the winery around the same time, so this is how it played out. Musque chardy, gewurz & schonburger all co-fermented, 100% destemmed in open top fermenter, left on skins untouched for about 3.5 weeks. The gris was separate, nice fast ferment, then pressed off when dry, pretty much treated like one of our pinots.

These two wines were kept separate on light lees until mid winter when we started playing around with a yummy blend (which is a secret), racked again prior to bottle.