2016 Silt & Strata Albarino

 Photos by: CHRISTINE BAKER-PARRISH
 Photos by: CHRISTINE BAKER-PARRISH
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2016 Silt & Strata Albarino

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2016 silt + strata Albarino

from C5 Ranch in Santa Ynez Valley

appellation Central Coast

vineyard organically farmed by the Crist Family

fermented at 55˚ fahrenheit for 6 weeks in stainless steel

aged in neural oak

yeast native

malolactic fermentation none

residual sugar none at bottling

total sulfur additions 23 ppm

alcohol 12.7%

production 74 cases

 

wine story

In the 1950’s I’ve read that times were tough and much of Portugal’s arable land was needed for food production; however, the Portuguese farmers had observed rogue Albarino vines growing up fenceposts allowing them to cultivate wine grapes in the spaces they could afford. This viticultural concept spread through Portugal’s Rías Baixas region and today vines can be seen growing up telephone poles, pergolas and even the side of apartment buildings where in one instance, 3-stories of families are making wine from the same Albarino vine. As the cultivator of an urban farming project, I was inspired by this concept of space saving and set out to find my own Albarino. Manuel Cuevas was kind enough to source and ferment these grapes at his winemaking collective in Santa Barbara County.

On the label, in continuing the theme of how we utilize urban space I’ve included the former outline of San Francisco’s coastline before parts were filled in by gold mining tailings. I’ve heard stories of skyscrapers South of Market finding mining ruble and sunken ships while excavating land during construction. I like to think about the layers that exist in a city and some virulent Albarino vines growing out of the strata.

 

tasting notes

Made in the traditional style of Rías Baixas without malolacic fermentation or new oak to preserve the delicacy of this variety; this is a wine of more weight and texture than the previous release, yet its additional volume is carried by a proportional and firm acid structure. Spiced pear, green apple skin, white peach, galia melon, and briny aromatics, give way to flavors of tart pineapple, chalky minerals and a finish of lemon cream and coconut shell. Pair with any of your favorite seafood dishes and oily enough to pair with holiday fare.