More than any other wine, our dry Petit Manseng represents our winegrowing philosophy at Early Mountain - constantly learning and adapting our techniques to meet our sites. Sometimes, Petit Manseng’s acidity seems exceptionally high. Still, we have begun to utilize techniques, such as long lees contact, malolactic fermentation, etc. to mitigate and balance the acid while making a dry wine. Fermented in primarily large format barrels (500L to 1000L), the long, very slow, ambient fermentation gives ample contact with the lees, and the addition of our “perpetual lees” barrel (still going since 2017) adds richness and a brioche undertone. In 2021, we leaned into co-fermenting multiple passes in our vineyard blocks to create layered aromatics and textural attributes, and we utilized Petit Manseng from sites throughout the state.