GNARLY INSPIRATIONWhen the search for great Zinfandel led us to Lodi, we saw vineyards that are amongthe oldest in California several that are over 8 years old! The vines planted in theseolder vineyards are free standing head trained vines that resemble wild busheswith twisted old trunks and branches that spread out in all directions like unrulyumbrellas truly gnarly heads. These gnarled, head trained vines provided theinspiration for Gnarly Head…they look gnarly and the wines they create are powerful,concentrated, and in other words, gnarly.But Zinfandel is not the only California grape that can be gnarly. All Gnarly Headwines are crafted with Californias spirit of adventure each sip plunges the palateinto bold fruit flavors.AUTHENTIC WHITETECHNICAL DATAAPPELLATION: CaliforniaALCOHOL: 11.5% by volumeTOTAL ACID: .64g/1mlFINAL pH: 3.27BOLD. SOPHISTICATED. WITH A HINT OF GNARLY. 211WINEAuthentic White is a gnarly blend oftasty white varietals including Riesling,Moscato, Sauvignon Blanc and Viognier.It is lush and juicy on the palate witharomas of pear, green apple andhoneysuckle and flavors of melon,nectarine and crisp lemon zest finish.Authentically delicious, Gnarly HeadAuthentic White is a great food wine!Serve with spicy Asian cuisine, softcheeses and salads.VINTAGEThe 211 vintage was ideal forproducing high quality, elegant wines.Fruit development, from budbreakthrough berry set, progressed slowlythrough the early spring and summerwith yields just below average.A two-day heat spike in August provedchallenging, but as careful pickingbegan in late August, the quality of thefruit remained strong due to an overallcooler vintage.VINEYARDSThe 211 Gnarly Head Authentic Whiteis crafted using grapes from speciallyselected vineyards in Lodi andMonterey. Fruit from the Lodi regioncontributes ripe, rich stone fruit flavorswith a full mouth feel, while grapes fromMonterey add crisp acidity balancedwith vibrant citrus and melon notes.WINEMAKINGAll of the grapes are harvested inthe early morning hours so that theyremained cool and were deliveredimmediately to the winery to be pressedoff the skins and into fermenters.Each lot was slowly fermented undercold conditions. To preserve thedelicate fruit character of each varietal,the wine did not undergo malolacticfermentation nor was it oak aged.