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2017 Wilson Foreigner Valdiguié, Rancho Chimiles, Napa Valley

The Valdiguié comes from Rancho Chimiles in southeastern Napa County, owned and farmed by Terry and Virginia Wilson and family. For our third vintage working with this fruit we harvested on September 15th. Winemaking remained the same; 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 eleven days after harvest. Primary and malolactic fermentation finished in neutral French oak barrels, no additions were made except for sulfur dioxide, and the wine was bottled without any fining or filtration. With floral and dried berry aromatics, the wine is light and fresh with notes of tart cherry, dried herbs, and bright acidity on the finish.  

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2017 Wilson Foreigner Zinfandel, Del Barba Vineyard, Contra Costa County

The Zinfandel comes from a historic vineyard in Contra Costa County, owned and farmed by the past four generations of the Del Barba family. The fruit was harvested on the morning of August 24th. Fermented by ambient yeasts in a concrete tank, with fifteen percent whole cluster, the must was pressed ten days after harvest. Primary and malolactic fermentation finished in neutral French oak barrels, no additions were made except for sulfur dioxide, and the wine was bottled without any fining or filtration. True to the vineyard and variety, the wine is classically ripe, with freshness and a finely-grained texture. Rich plum and blueberry flavors are balanced by clean acidity.

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2017 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 August 29th, and delivered to the winery late morning. Whole cluster pressed and fermented in neutral Hungarian and French 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 citrus blossom aromatics, stone fruit and a soft texture on the palate, and finishes with saline minerality.