Savoy Vineyard is located in a wonderfully cool yet sunny section of the Anderson Valley. The vineyard has a gentle slope and rolling hills that tilts the vines toward the setting sun, maximizing the intensity this vineyard has to offer. The tonnage per acre is one and one half tons to two tons. Each section of the vineyard was picked separately ensuring peak ripeness. Wine maker notes Adrian Fog’s winemaking process starts in the vineyard where all sections are individually tracked as they ripen. Each section is then hand harvested into small ½ ton bins in the cool early morning for immediate delivery to the winery. We keep all sections and clones in separate lots throughout picking, destemming, fermentation and barrel ageing. Natural fermentation is initiated by hand punching down the fruit six times a day. We continue the punch downs around the clock until the wine has finished fermentation. This on average takes 21 days. At pressing, gravity is used to fill each barrel. We do not use pumps, ensuring the wine is handled as gently as possible. Blending and racking is done by a very simple method of using inert gas to move the wine from barrel to blending tank. This method takes a bit more time and patience but we feel our wine deserves our full commitment. |