Due to the relatively hot summer, the grape leaves grew well, forming a firm canopy and protecting the fruit from the sun. The temperature rose significantly in the second half of August, so the harvest proceeded quickly and in one go. All the white wine harvest was completed by the first week of September, which was the fastest in the history of Evalle.
Harvesting, sorting, and destemming are all done by hand. The wine is left in skin contact for four hours with a cold soak to concentrate the aromas and flavors. The juice is separated into those to be pressed and those to be free-run, cooled for 48 hours, yeast is added, and fermentation begins. After fermentation, half is kept in stainless steel tanks and the rest is transferred to French oak barrels (25% new). The wine is stirred twice a week for eight weeks and aged on the lees for six months. The wine from the stainless steel tanks and barrels is combined, filtered, and bottled.
Refreshing Meyer lemon, apple blossom aroma, brioche, toffee, pie crust and white peach flavors. Smooth mouthfeel, lightly toasted oak aroma and subtle saltiness blend beautifully for an excellent balance.
We recommend pairing it with grilled salmon with almond slices, crab cakes, or pork tenderloin with apples.
Gary Eberle, one of the pioneers in the wine industry in Paso Robles, also contributed greatly to the recognition of Paso Robles as an appellation when he established his own winery. Eberle focused on Syrah, which was not widely available at the time, and spread it throughout California. Based on seedlings owned by the University of California, Davis, which were originally cultivated in Chapotier, Tain-l'Hermitage, he planted a 20-acre vineyard with a clone of Syrah, and in 1978 released the first 100% Syrah wine in the United States. His new endeavor gradually attracted the attention of other wineries, and today Paso Robles has established its position as a premium wine producing region for Rhone blends. Eberle, who knows the Paso Robles appellation inside and out, produces all of his wines with his name on them.
"Winemaking is both an art and a science"
Ben Mayo, winemaker/partner at Evalle Winery, is the epitome of this. With nearly 10 years of experience at Evalle, Mayo sees winemaking as a never-ending process and looks forward to each harvest with great anticipation. He says that science is everything up until the harvest, and blending and creating beautiful wines are all about trusting your own aesthetic sense. Mayo skillfully blends his own artistic sense with his background in science to produce highly acclaimed wines every year.