2020 Frediani Valdiguié

2020 Frediani Valdiguié

Wine Information

100% Valdiguié

Vintage

2020

Vineyard

Frediani

Appellation

Calistoga, Napa Valley

Alcohol By Volume

13.9%

Winemaker Tasting Notes

Pale garnet in color with a lively nose of fresh strawberries and violets. Vibrant and supple on the palate with notes of pomegranate and tart cherry. MB (4/21)

Vintage Notes

Valdiguié was once widely planted in California but known by the misleading name of Napa Gamay. In our pursuit of quality we continually experiment with various approaches to fermentation. This wine looks at fermenting grapes as whole, uncrushed clusters in an enclosed tank. The resulting wine is light in color, aromatic, fruit forward, soft and sensuous. It is intended for immediate consumption.

History

Since the 1970s, Jim Frediani has been farming his family’s vineyard that spans the Silverado Trail. Valdiguié was once widely planted in California but known by the misleading name of Napa Gamay. We have found some valdiguié throughout mixed vineyards in Alexander Valley, particularly in Whitton block 101 of our Geyserville vineyard. In our pursuit of quality we continually experiment with various approaches to fermentation. This wine looks at fermenting grapes as whole, uncrushed clusters in an enclosed tank. The resulting wine is light in color, aromatic, fruit forward, soft and sensuous. It is intended for immediate consumption.

Growing Season

Rainfall: 25 inches (below normal)
Bloom: Late May
Weather: Total rainfall for the season was 25 inches, roughly two-thirds normal. Rains in March and April helped the vines get through the summer. Summer had hot days and cool nights.

Winemaking

Harvest Dates: 26 September
Grapes: Average Brix 23.5˚
TA: 4.95 g/L
pH: 3.77
Fermentation: Whole-cluster fermented in tank. Natural primary and natural secondary (malolactic) fermentations.
Aging: 6 months in stainless steel. Unfiltered.

Sustainably farmed, hand-harvested, grapes; fermented on the native yeasts, followed by a full malolactic on the naturally occurring bacteria; minimum effective sulfur for this wine (35 ppm at crush, 30 ppm over the course of aging). In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Consumer Tasting Notes

Average Rating: 89

No. of Tasting Notes: 14

View this wine on CellarTracker