At some point in a winery's history, commercial yeast that is used enters the air and turns wild. We embrace the wild yeast and nicknamed it 'Feral.'
I find that wine best shows varietal character and terroir when using ambient yeast. This wine was fermented in French Oak barrels, which had seen two previous vintages, for about three months before being bottled.
100% Sauvignon Blanc
100% Neutral French Oak – fermented in and aged for 3 months
pH: 3.09
No Residual Sugar
TA (total Acidity): 0.89 g/100ml
Alc/Vol: 13.34%
Vintage: Aged 3 months in neutral oak.
I dedicate this wine to the esteemed Loire Valley vigneron Didier Dagueneau,
the man who inspired me to reach beyond my comfort zone and produce wines that
do not adhere to the expected but rather strive to make wines that surpass even
my own concept of place, purity, and excellence. I made Feral with this in mind
in hopes of emulating his irreverent spirit and independent attitude for our
craft. Fermented with native yeast in neutral French oak barrels, this Sauvignon
Blanc has focus and clarity to showcase an incredible vineyard. I want to thank
Jim and Ryan from Evergreen Vineyard, and Ole for evoking the epiphany.
There are wonderful citrus and mineral notes to this wine with an underlying grass tone. It finishes with lovely citrus and slate notes and a breath of flowers and apples, which heighten the aromas. This Sauvignon Blanc is gracious, with acid and focus but doesn't lack in length or body.
--Brennon Leighton, Winemaker