Iapetus ‘Substrata’ White 2022
Location: United States, Vermont
Winemaker: Ethan Joseph
Grapes: 80% Louise Swenson; 20% Itasca
Soil: Sandy loam
Winemaking: Organic farming. After destemming and gentle crushing, the Louise began fermentation in stainless steel and the Itasca fermented in neutral Hungarian oak barrels. After several weeks, the two were blended and racked back into barrel for the remainder of fermentation and aging. The wine underwent spontaneous malolactic fermentation and aged sur lie, with battonage performed weekly for the first three months.
From the Producer: Iapetus is more than the name of an ancient ocean that once covered the present-day Champlain Valley. As a concept, it is the beginning of a story hundreds of millions of years old. It is as much about the past as it is about the future. Just as geology induces transition over time, Iapetus will serve as an evolution for us as winegrowers in how we pursue our working relationship with wine. It is a shifting of time, of scale, and way of thinking. We are not dogmatic in our principals, but rather endeavor to continually experiment, discover, and improve our stewardship of this storied land. In this way, Iapetus is just a slide in this continuous film, a photograph of a moment now and in the years to come. Iapetus is wine.
Location: United States, Vermont
Winemaker: Ethan Joseph
Grapes: 80% Louise Swenson; 20% Itasca
Soil: Sandy loam
Winemaking: Organic farming. After destemming and gentle crushing, the Louise began fermentation in stainless steel and the Itasca fermented in neutral Hungarian oak barrels. After several weeks, the two were blended and racked back into barrel for the remainder of fermentation and aging. The wine underwent spontaneous malolactic fermentation and aged sur lie, with battonage performed weekly for the first three months.
From the Producer: Iapetus is more than the name of an ancient ocean that once covered the present-day Champlain Valley. As a concept, it is the beginning of a story hundreds of millions of years old. It is as much about the past as it is about the future. Just as geology induces transition over time, Iapetus will serve as an evolution for us as winegrowers in how we pursue our working relationship with wine. It is a shifting of time, of scale, and way of thinking. We are not dogmatic in our principals, but rather endeavor to continually experiment, discover, and improve our stewardship of this storied land. In this way, Iapetus is just a slide in this continuous film, a photograph of a moment now and in the years to come. Iapetus is wine.
Location: United States, Vermont
Winemaker: Ethan Joseph
Grapes: 80% Louise Swenson; 20% Itasca
Soil: Sandy loam
Winemaking: Organic farming. After destemming and gentle crushing, the Louise began fermentation in stainless steel and the Itasca fermented in neutral Hungarian oak barrels. After several weeks, the two were blended and racked back into barrel for the remainder of fermentation and aging. The wine underwent spontaneous malolactic fermentation and aged sur lie, with battonage performed weekly for the first three months.
From the Producer: Iapetus is more than the name of an ancient ocean that once covered the present-day Champlain Valley. As a concept, it is the beginning of a story hundreds of millions of years old. It is as much about the past as it is about the future. Just as geology induces transition over time, Iapetus will serve as an evolution for us as winegrowers in how we pursue our working relationship with wine. It is a shifting of time, of scale, and way of thinking. We are not dogmatic in our principals, but rather endeavor to continually experiment, discover, and improve our stewardship of this storied land. In this way, Iapetus is just a slide in this continuous film, a photograph of a moment now and in the years to come. Iapetus is wine.