2020 Matthiasson Bengier Vineyard Ribolla Gialla, Napa Valley, USA
The 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 alcohol is 13.0%, the pH is 3.9 and the TA is 5.35. 253 cases produced.
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 is supple tannic structure and fresh balanced acidity, with great weight and length given the moderate alcohol.
The Ribolla gialla represents seven rows in our home MATTHIASSON vineyard in the Western Oak Knoll area of Napa Valley. It was grafted onto 15 year old Merlot vines. George Vare was given a few sticks of the budwood from Josko Gravner in 2001 and grafted it into his own vineyard, which Steve was managing. Steve and then Jill in love with the variety in the process, and immediately grafted the variety into their own vineyard when they purchased it in 2006.