The term The Sylphus is said to have originated from the Swiss alchemist and mystic Paracelsus, and was coined in the 16th century. It means an invisible spirit with the element of air, and evokes the image of a very graceful woman. The Scholium Project believes that the yeast in the air is the Sylphus. The growing season in 2016 was similar to 2014, and it was a very classical vintage from start to finish. There was no hint of flor or excessive oxidation, and it was bottled in August 2018 in a fresh and crisp state. It is a very well-balanced, classical The Sylphus with fine aromas and fragrances. It was bottled with zero free sulfites and 25mg/L bound sulfites. This wine was made from 100% Chardonnay from the Gumans' vineyards in the Coombsville AVA in Napa Valley. The vineyard was established by Nathan Fay, known for planting the first Cabernet Sauvignon vines in Stags Leap, Napa Valley, and is built on St. George rootstock, which is known for its drought resistance. The grafted branches are made from old vines from over 20 vineyards in Northern California, selected by Massar, to emphasize diversity within the vineyard. As a result, each vine is unique, the clusters and berries are not uniform in size, and the maturity period varies by more than a week. The grapes are small and thick-skinned, very aromatic, and have a muscat-like aroma that is unique to the Wente clone. The Sylphs has been made every year since the second vintage using the same method. The grapes are harvested by hand in one go, but depending on the vintage, it may take more than two days in total. The grapes are gently and lightly pressed whole bunches, and at this point they are exposed to a lot of air without the use of any inert gases, dry ice, or sulfites. After a few days, the juice is pressed without settling, and transferred to a small 100L barrel purchased before 2005 for fermentation. The purpose of using this small barrel, which is about half the capacity of a normal barrel, is to increase the amount of wine on the back surface of the barrel. As a result, oxidation in the barrel is promoted and the wine is exposed to natural air. The flor-like membrane causes moderate oxidation, and the wine matures fresh without turning brown. No topping up is done, and no sulfites are added. The Sylphus is usually bottled after aging in barrels for one and a half to three years. The wines of the Scholium Project are infused with the soul of owner Abe Schoener. Abe believes that success and failure are experiences, and says that the act of "making wine" itself is a study. However, no matter how hard you study, it is meaningless if the wine is not delicious. Abe seems to understand that this is the basic premise. Honestly, the wines of the Scholium Project are the type of wines that people either love or hate. Regardless of whether they like it or not, Abe says that there is meaning in consumers experiencing his wines, and that he hopes that they will then deepen their knowledge of wine. "Scholium" comes from the Greek word "scholion," which means "to learn about wine." Abe's mentor, John Kongsgaard, said the following about Abe: "Trying new things and making wine experimentally is something that any winemaker does. What's amazing about Abe is that he doesn't just serve these wines at home parties and ask for opinions, but he sells them publicly without hesitation. And while these wines often attract mixed reviews from consumers, for Abe, wine is not about whether you like the taste or not. By drinking that wine, did you discover something new, did you learn something new about wine, and did you think carefully about why the wine tasted the way it did? Only people who feel that drinking Abe's wines makes them make them think in some way can become fans of the wines he makes."