Treana White is inspired by the great white wines of France’s Rhône region. A blend of Viognier (the star of the northern Rhône) and Marsanne (the workhorse of the southern Rhône), Treana White adds an extra measure of California richness to produce a mouth-filling, ageworthy wine.
The grapes come from the Santa Lucia Highlands in Monterey County, from the notable Mer Soleil Vineyard. The cool climate allows for an exceptionally long growing season—plenty of time for the grapes to hang on the vine and concentrate their flavors, without losing essential acidity.
The grapes are whole-cluster pressed, Champagne style, to maximize fruit flavors and minimize harsh skin influences. After two days of settling, the juice goes into French oak barrels, 20%-30% new, for fermentation; another small percentage is fermented in tank to accentuate freshness when blending time comes around.
Once fermentation is complete, the wine stays on its lees for nine months, extracting extra flavor and texture components from the spent yeast. Only a potion of the wine goes through malolactic fermentation, adding body but retaining good acidity, A trial blend spends two or three months in tank to become one wine; the final blend is bottled in August, just before the next harvest.
The resulting wine has floral aromatics, intense stone fruit flavors, overtones of honey, and a particularly lush mouthfeel. There’s enough bright fruit to drink this wine right now, but enough acidity and minerality for Treana White to develop with age in the bottle—not a common trait among California white wines.
This white Rhone blend displays varietal characteristics of Marsanne and Viognier; vibrant floral aromas of citrus blossom and jasmine are followed by elegant flavors of ripe stone fruit, hints of pear, pineapple and honey overtones. A wine of excellent balance and complexity, the Treana White will age beautifully over the next decade.