||Gigi Sans Soufre
Our winemaking philosophy and cellar practices have not changed since we made our first wine in 2003. Our vineyards are farmed sustainably/ orgainic/ biodynamic and in our cellar our list of ingredients has never ventured beyond minimal effective Sulphur. We have occasionally skipped the Sulphur and have always done so on our Pet Nat wines. But here we have Syrah. We picked her at optimum balance and crushed to concrete. Minimal punch down by hand. We pressed off to a mix of neutral and 1-3 year old French Oak barrels. Tasting this spring we thought, “if ever there was a a Glou Glou Syrah this is it! Simply stunning. No need for extended barrel or bottle aging. She was a natural beauty.” So we call her Glou-Glou or “GG” for short for her delicious gulp ability (expressed GiGi in honor of Jared’s mother). We added zero Sulphur (sans soufre). She is just fermented grape juice from vines grown in healthy soil at 2600 feet in the Sierra Foothills.