2019 Wilson Foreigner Valdiguié, Rancho Chimiles, Napa Valley

The Valdiguié comes from Rancho Chimiles in southeastern Napa County, owned and managed by the Wilson family. The fruit was harvested predawn on the twenty-sixth of September. Thirty percent of the fruit was left as whole cluster, while the balance was de-stemmed, all went in to a concrete fermenter. Fermentation occurred with ambient yeasts and the must was pressed ten days after harvest. Primary and malolactic fermentation finished in neutral oak barrels, no additions were made except for sulfur dioxide, and the wine was bottled without any fining or filtration. Beautiful floral and red fruit aromatics tie in to the palate of cherry, plum, and warm spice, with a soft texture on finish.

2019 Wilson Foreigner Zinfandel, Del Barba Vineyard, Contra Costa County

The Zinfandel comes from a historic vineyard site in Contra Costa County, owned and managed by the past four generations of the Del Barba family. The fruit at harvest was incredibly uniform, and we picked our section at dawn on the thirtieth of August. Fifteen percent of the fruit was left as whole cluster, while the balance was de-stemmed, all went in to a concrete fermenter. Fermentation occurred with ambient yeasts and the must was pressed seventeen days after harvest. Primary and malolactic fermentation finished in neutral oak barrels, no additions were made except for sulfur dioxide, and the wine was bottled without any fining or filtration. Delicate aromatics are followed by ripe berry, dried herb, and cacao powder on the palate, with a finely grained texture on the finish and enough structure to age beautifully.

2019 Wilson Foreigner Albariño, Rorick Vineyard, Sierra Foothills

The Albariño comes from the beautiful Rorick Vineyard in Calaveras County, owned and farmed by Matthew Rorick and family. The fruit was harvested pre-dawn on the second of September, and delivered to the winery late morning. Whole cluster pressed, fermented by ambient yeasts in stainless steel tank, and settled in neutral oak barrels. Full malolactic fermentation occurred, adding texture to the wine. A moderate amount of sulfur dioxide was used to prevent oxidation and no fining or filtration was done. The wine shows bright floral aromatics, lemon oil and fresh white peach on the palate, with balanced acidity and a textured finish.