The 2017 White blend consists of these Italian grape varieties:
36% Ribolla Gialla
28% Fiano
26% Arneis
10% Coda di Volpe

Winemaker: Matt Johnson
Barrel aging: 9 Months
Bottling: June 2018

The fruit is from a neighboring vineyard on Pritchard Hill. Each Varietal is picked and fermented separately to enhance its characteristics. The Ribolla Gialla was fermented in a terra cotta amphora to accentuate its minerality. The Fiano was fermented in stainless steel to preserve its floral aromas and fruit flavors. The Arneis and Coda di Volpe were fermented in neutral oak barrels to add body and texture to the wine. It is aged sur lies for 9 months before blending and bottling. The wine has beautiful floral aromas of lychee and passion fruit. On the plate the wine is elegant and crisp with great fruit character and minerality. 150 cases were made.