Location: Lodi, CA
Alcohol: 12.3%

Fresh and gulpable, mouthwatering acidity, and nice weight, texture. Layered with honeysuckle and peach - highly enjoyable with or without food.

The grapes are destemmed and well crushed, remaining on the skins 2-4 hours. They are then pressed directly to fermentation vessels without settling and remain on the heavy lees for 5 months. Primary fermentation occurs naturally with no additions, indigenous yeast, and native malolactic, 50% in stainless steel and 50% in neutral barrels. Total elevage is 6 months, racked twice, then blended together for March bottling, with no fining, filtration, or additions other than a small amount of SO2.

The Bench is a certified biodynamic vineyard in Lodi, CA.