Camillian 2024

AVA: Columbia Valley

Vineyard: Conley Vineyard

Varietal Percentages: 100% Roussanne

Alcohol: 12.0%

 

Production Notes: Whole clusters were foot-tread and allowed to macerate on the skins for 72 hours without sulfur or inert gassing, prior to pressing. The juice was “splash-racked” to tank, again without sulfur or inert gassing, to encourage oxidative browning. After settling, the juice was sulfited and racked to neutral oak barrels where fermentation was initiated. Lees stirring occurred daily during fermentation and monthly during aging. Partial malolactic fermentation was conducted and the wine remained on its full fermentation lees until sterile filtration and bottling. 

 

Winemaker’s Notes: I am an avid proponent of “browning out" my white wine juice; a winemaking process in which the juice is deliberately oxidized before fermentation to prevent browning and oxidation in the finished wine. While bearing witness to one’s prized white wine juice turn the color of root beer can be downright terrifying the first time this method is conducted, I can attest that the juice turns back to a beautiful golden color as soon as fermentation kicks off. The end result is a beautifully golden wine exhibiting up-front aromas of banana cream pie and lemon curd. As the wine sits in the glass, the initial fruity aromas yield to saline characteristics of oyster shell, salt-rimmed margarita, and varietally typical notes of chamomile and honey. While the lees aging and malolactic fermentation lend a perceptibly creamy texture to the midpalate, the finish is clean and refreshing owing to the vibrant acidity and low alcohol. A true chameleon of a wine!