100% Picpoul from the Prie Vineyard on the sandy soils directly east of Lodi. 40% foot treaded, then fermented with native yeasts in stainless steel. Filtered to block malolactic fermentation and bottled with 20 ppm of sulfur after three months of aging. 11.4% alcohol. 300 cases made. Delicate aromas of lemon, apple, minerals, white flowers and chapparal. Light in body and quite acidic, but manages to feel plush at the same time. Flavors of green apple, kiwi, peach, melon, crushed rocks and subtle herbal hints. Light, crisp and refreshing-amazing with food and jsut keeps you reaching for another glass. Ernest Vineyards is a small winery based in Freestone and run by Erin Brooks and her husband Todd Gottula.