Raymond Smith |
Indigene Varietals are all single vineyard fruits sources chosen from the most conducive and varietal friendly climates. All Red varietals are hand picked and fermented in small lots with 7 different yeast strains and mostly INDIGENOUS YEAST. All are malolactic secondary fermented and gravity transferred for the life of the vented process 4 Different wine barrels : French, Balkan, Hungarian and American oak in designate combinations with consideration to yeast strains and desired characters have created what we at INDIGENE would celebrate as our most closely reflected art forms. INDIGENE white varietals are fully barrel fermented in neutral oak barrels and transferred into a combination of small stainless steel wine tanks to balance the creamy vanilla, nutmeg and hyacinth character with its green apple, light acidity and fully floral counterpart to achieve a perfect blend of character combination of desirable mouth feel and fruit forward presence that we at INDIGENE feel reflect what we would desire in a complete wine experience.
I=mb2 blend consist of Santa Barbara county Riesling blended with 10 % viognier. The cube blend is 49 % Paso Robles Chenin Blanc and 51% Santa Barbara county sylvaner. The epitome consist of a syrah, cabernet, merlot and cabernet franc blend that was fully co fermented (blended in grape fermentation process) and cold soaked for 24 hours before The philanthropist blend was created in the image of the name in which we held back nothing to make this wine approachable, ageless, intellectual, and giving.
Secondary fermentation started 11 days later with 60 % new French oak barrels and aged for 18 months resulting in a fruit forward completely balanced food friendly wine with distinct flavors and characteristics of ripe plum, fresh raspberries, currant with dark chocolate, fresh vanilla, and nutmeg notes and finished with the lightest of tannin that has created our most proud tradition. The Meritage: tradition tradition tradition we have a simple tradition at INDIGENE: None………….. With the three varietals of cabernet franc, cabernet sauvignon and merlot the tradition stopped there. All three varietals where harvested from three distinct areas of California. None within 200 miles of each other and harvested within an average of 26.1 brix with a ph average of 3.85. Cold soaked for 18 hours before inoculated with bdx, noble and INDIGENOUS yeast strains these specialized fermentation pungeons averaged a temperature not above 79 degrees for 11 days. This beauty at birth style of co-fermentation sat on the skins after fermentation for 20 days to round out and soften otherwise sharp tannins. Aged in 40% new oak and racked 3 times in its 20 months process. This true art-form exhibits dense aromas of chocolate, black cherry, ripe plums and freshly shaved vanilla nose and produces a warm fruit first taste experience of fresh black fruit, bakers dark chocolate , black licorice and hazelnut rounded off by bright acidity and light powders of tannin that make this our most approachable wine. We at INDIGENE create these wines with sound sensible practices and full celebration of mind and body. Please enjoy these wines with good friends and good food. Enjoy life, |