Valdiguie was, for a long time, another case of mistaken grape identity. For a hundred years, it was believed to be some weird clone of the Gamay grape of Beaujolais, and went by the name "Napa Gamay". A favorite of both winemakers and growers, the grape cropped well, had good tannin and great color, and made delicious and fresh table wines. But, as Cabernet began to dominate the market and command higher prices, many growers ripped out their old Valdiguie vines. Today the grape is almost extinct, but a few small, forward thinking producers are working to revive this old, workhorse, variety. And Thacher is stoked to contribute to the resurrection.
A small 1.9 tons of Valdiguie were hand-harvested for this vintage. The grapes underwent carbonic maceration, with 100% whole bunches, and were basket pressed after 6 weeks on the skin. After pressing, the wine was settled overnight before being racked to neutral, 500L-puncheons, where native bacteria carried out malolactic fermentation. After 5 months the wine was bottled. The minimal amount of effective SO2 was used, and this wine was crafted without the use of added enzymes, acids, tannins or nutrients.
A small 1.9 tons of Valdiguie were hand-harvested for this vintage. The grapes underwent carbonic maceration, with 100% whole bunches, and were basket pressed after 6 weeks on the skin. After pressing, the wine was settled overnight before being racked to neutral, 500L-puncheons, where native bacteria carried out malolactic fermentation. After 5 months the wine was bottled. The minimal amount of effective SO2 was used, and this wine was crafted without the use of added enzymes, acids, tannins or nutrients.
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