Fruit for the 2016 Milhouse Semillon was again sourced from a block planted in 1992 on the southeastern edge of the Oak Knoll District in Napa Valley. The soils are alluvial runoff from the adjacent Vaca Mountains with day time temperatures often ten degrees cooler than farther up valley. Perhaps most interestingly, roughly ten percent of the vines in the block are what we believe is the pink skinned Madeira clone mutation of Semillon that is occasionally found in South Australia.
WINEMAKING: Fruit was whole cluster pressed then barrel fermented in a combination of 75% neutral Burgundy barriques and 25% stainless steel. Fermentation was spontaneous for both primary and MLF (no batonnage), while additions focused solely on nutrients as they were needed. The wine was then bottled unfined and unfiltered after a twelve month elevage (sur lie). 218 cases produced
Alcohol: 12.2%pH: 3.34TA: 6.0 g/L