Pas de Nom White 2022

17% of the fruit went to old oak and the remainder portion to an inert stainless steel tank. The juice fermented under guidance of a thiol driven yeast strain and cold temperature. In these vessels the juice fermented and the resultant wines spent 9 months on the gross lees before being blended together and bottled. We lightly stirred the lees six times during this maturation process, and the final product’s texture speaks to this action.