Crutchfield Cortese, Clarksburg 2024 (750 ml)

100% Cortese
Lost Slough Vineyard, Clarksburg AVA

I've had the opportunity to work with this vineyard for a few years now and I've been able to make the wine in a few differing expressions. From harvesting on the very ripe, luscious side, or harvesting quite early and fermenting in stainless steel trying to capture a lean/zippy profile. This wine has been a thoroughly educational experience with a sparsely planted grape! Dole whip, lemon balm on the nose, lime, pie crust, and jasmine on the palate.

Fermentation
Whole cluster pressed to tank to settle, racked to barrel for fermentation and 11 months aging.

Profile
Dole whip, lemon balm on the nose, lime, pie crust, and jasmine on the palate.

Where it fits
Lost Clough Cortese always maintains a soft textured profile well suited to the medium bodied white wine section.

From Winemaker, Matt Crutchfield...
Direct press, barrel fermented, barrel aged

My introduction into wine began modestly, in a small local tasting room nestled within the Shenandoah Valley of western Virginia, along the Appalachian Mountains. However, it was in Charleston, South Carolina, that my initial curiosity blossomed into a full-fledged passion. Working in wine bars and retail shops, initially feeling like I was in over my head, pushed me to immerse myself completely into studying wine, trying to keep up with this whole new language of wine.

After two formative years in Charleston, I decided to work a harvest in Sonoma County to get a deeper understanding of what I had been reading about in books. My initial plan was to return to the hospitality side of the industry, but after two weeks I knew where I wanted to be. Seven harvests in Sonoma and one in New Zealand later, I found myself not only content but truly fulfilled by my choice to remain in wine production.

Despite my love for winemaking and my place in this industry, I couldn't shake the feeling of being underrepresented as a winemaker of color. Looking around at my peers, I saw few individuals who shared my background or experiences. When I encountered someone who did share some of my experiences, I was filled with a sense of pride and solidarity. This realization fueled my ambition to start my own business. My goal extends beyond making wines that I'm personally proud of, I aspire to be a role model for others who may feel underrepresented in the wine industry, and  to hopefully one day be the figure I wish I had seen when I first started in wine.