For us, the inspiration for this wine was born out of a pursuit to capture the essence of both the vineyard and varietal in their most pure form. This stylistic direction mirrors that of some Japanese cuisine, where the utmost attention is given to the raw ingredients which must be handled with neither compromise nor flaw. Even the slightest deviation from this principle exhibits the shortcomings of the fisherman or chef, or in this case, the farmer and winemaker.
Upon immediate and gentle whole-cluster pressing, the juice was transferred into one small stainless steel tank where it remained until the time of bottling without any contact with oak. The wine fermented three months at an average temperature of 45°F to capture and enhance the fruit’s delicate aromatics. The subsequent cold storage also prohibited the onset of malo-lactic fermentation. The wine remained on its lees without any disturbance for five months before being filtered and bottled. Inox, French for stainless steel, continues to prove a suitable title for this wine, whose purity and precision dictate such a designation.
Tasting Notes: Visually bright this wine radiates citrus and floral nuances of yuzu, honeysuckle, orchid and lime blossom. Yellow aromatics of lemon oil, verbena and kumquat mix with distinct aspects of chalk, taffy and saline. On the palate it deftly carries this complexity while remaining focused and ends with precision.