This wine is the fraternal twin of the 2005
Naucratis. It orginated in the juice that we recovered after
we had finished pressing very gently to produce the juice for the
Naucratis. We harvested about 100 gallons per ton before we thought
that the now lower acid juice was no longer appropriate for Naucratis.
I was inclined to discard the press fraction, but Sarah pointed
out that it would really be no trouble to save the juice, ferment
it, and see what it made. We owe this wine to her.
This press fraction was very small-- only about 90 gallons. This
left us with three fermentations from Lost Slough: the un-macerated
bleed, the macerated free-run, and the macerated press wine. The
bleed produced a penetrating high acid wine, and though it was less
aromatic and round than the macerated free-run, we added it back
to the free-run to produce the Naucratis final blend because of
its excellent acidity. Even before fermentation, the press juice
was rich and cinnamony in character. In order to maximize these
patisserie characteristics, we decided to ferment it un-topped in
neutral oak barrels, allow it to go through malolactic fermentation,
and remain, untopped, on its lees during its maturation.
It is now mature and the wine bears only the slightest relation
to its fresh and snappy twin. It has the same undisciplined and
aroma of sticky bun, and a similar round, pleasing feeling in the
mouth. If Naucratis is party wine, this is wine to break the fast
on the morning after.