This is our second year producing White Light. It started as a “fix” for not having enough Tocai Friulano to bottle as a stand alone wine, but we ended up really liking the blend and it was well received by everyone so here it is again. Our goals have stayed the same - bottle something fresh with acid and some mineral and retain that sort of salty, briny character that the Friulano had. This is pretty much what you will find in the bottle with some nice aromatic characters too.
So, 30% Tocai Friulano from Mendocino, 36% Riesling from Arroyo Seco, and 23% Verdelho from Suisun Valley and 11% Sauvignon Blanc from Potter Valley. Everything was picked at the beginning of the season with brix numbers ranging from 19˚ to 21˚. The final wine is 12.0% alcohol. Each variety was fermented individually in stainless steel tanks without commercial yeast and kept at a cool fermentation temperature. When the fermentation was complete, we filtered the wine and left it in stainless steel until it was bottled in January of 2017.
White Light was inspired by a trip to the vortexes of Sedona, Arizona, but maybe a little Velvet Underground or Wilco too. I’m not that much into New Age thinking, but tell me something will feel good and I’m a believer.
Certainly ready and fun to drink now, but may gain some complexity with time. KL