Sutter Ranch vineyard is located deep in the delta in the southern most part of the Clarksburg AVA where the average temperature is lower than that of the northern end of Clarksburg and of the Lodi AVA to the east. The wind howls through the vineyard bringing cool marine air that tempers the summer heat.
Several passes are made each year to pick just the right fruit at just the right time. The first pick is for Methode Traditionelle and/or Pet-Nat. The second pick is for both Pet Nat and the barrel fermented still wine. The third pick is for the young Chenin that Haarmeyer calls 'SRV'.
Winemaker notes: “This wine is the result of us deciding to hold back one barrique from the ’14 vintage, partly because that vintage yielded more fruit than we anticipated and that we thought it would a good idea to set something aside for an extended elevage. We made this wine at Revolution Wines, where we were custom crushing at the time. We then hauled it to the local cidery where my friend graciously allowed us to park our barrels and then moved it to our own spot in West Sacramento in 2016, where we further neglected it. This wine has never been topped and never sulfured. We racked it cleanly to tank and bottled it. A surface film developed after we got the barrel to our winery, which previously housed a 40 year old Sherry-style-wine solera. The flor yeast is of unknown origin. This is a Jura style wine made in California.”