2016 Matthiasson- Matthiasson Vineyard Ribolla Gialla, Napa Valley, USA Jerome Jouret Yeast: indigenous

Yeast: indigenous

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

Chave's 22 Hermitage

Soil: mineral-rich

• Rixford clone

2016 Matthiasson- Matthiasson Vineyard Ribolla Gialla, Napa Valley, USA Jerome Jouret Yeast: indigenousThe 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