Keep it natural, baby.
The 2017 Queen of the Sierra white estate blend was grown on the Rorick Heritage Vineyard in Calaveras County at 2000’ elevation, featuring soils comprised of a layer of schist over dolomite-rich limestone. Composed primarily of Verdelho, Muscat, and Chardonnay, the wine shows all of the aromatic complexity and textural presence that are the hallmarks of wines grown on the limestone of our estate.
All fruit for their estate white blend was hand-picked. Verdelho and Muscat were foot-trod before pressing and co-fermented in an open-top tank; the Chardonnay was whole cluster pressed and fermented in neutral 400L puncheon. In the winter of 2018 the individual lots were racked and blended together; they remained in neutral oak until being bottled unfined and unfiltered in July of 2019. As with all Forlorn Hope wines, no new oak is utilized, and nothing was added to the must or wine (no cultured yeast, ML bacteria, water, tartaric acid, enzymes, nutrients, etc) with the exception of minimal effective SO2.
All Forlorn Hope wines are produced from winegrapes. That's it.
They believe very strongly that site and farming produce all that they should like to find in a bottle of wine, and they don't want to confuse or muddy the story that each wine can relate by adding water or yeast or acid or enzymes that had nothing at all to do with what the vines put into each of their clusters.
Each of the Forlorn Hope wines may be put through very different fermentations en route to becoming one of their Rare Creatures -- Sèmillon is destemmed and pressed, then fermented in old and neutral barrels; Gewürztraminer is destemmed and fermented on the skins; Alvarelhão is fermented whole-cluster with no destemming or initial breaking of the fruit -- but throughout it all a common vein runs through the thought process in the cellar: listen to what the fermentation is saying as it transforms from fruit into wine. What does it want to become? In what direction does its nature want to lead it? In this manner they guide their ferments along, receiving suggestions and guidance from the wine and fermentative microbes themselves.
No new barrels are never used in the Forlorn Hope cellar. Currently, their oldest 60 gallon vessels are from the 1997 vintage.
Most of the Forlorn Hope wines receive a modest amount of sulfur either post-fermentation or pre-bottling -- timing depending on the Rare Creature in question -- in order to ensure that they arrive in your glass in a consistently sound fashion. Their sans soufre bottlings are labeled as such.
Katie and Denny
Your friendly neighborhood wine shop, focused on small production, organic and biodynamic, natural wines. Connect with us on Instagram for suggestions on your next bottle and to follow along in our downtown Lafayette wine journey.
Visit us to shop in person or order online and pick up in the shop.
210 E. Vermilion Street, Lafayette, LA 70501
Mon, Wed, Thurs
Friday & Saturday
Closed Sunday & Tuesday