2016 Matthiasson- Matthiasson Vineyard Ribolla Gialla, Napa Valley, USA Jerome Jouret Racked off fine lees a

Racked off fine lees a month prior to bottling

Soil: mineral-rich

with 100% use of whole clusters

The goal of this project was to produce something ultra old-school but with a fresh feel

2016 Matthiasson- Matthiasson Vineyard Ribolla Gialla, Napa Valley, USA Jerome Jouret Racked off fine lees aThe wine was fermented whole cluster with native yeast in an open top tank using punchdowns. After two weeks the must was pressed, and the wine was aged for 18 months in neutral barrels. The wine aged sur lees and it was never racked. No SO2 was used until a tiny amount at bottling. The Ribolla gialla tastes like hazelnuts, baking spices, meyer lemon curd, Bartlett pear, but most of all it has a stony minerality that is incredibly distinctive. There