The spirit of Totus Porcus can be summarized by the Latin phrase, Paululum ex omnibus — a little bit of everything. Winemaker Sean O’Keefe was inspired by Alsatian edelzwicker and Austrian Gemischte Satz wines, both of which feature grapes that are harvested and fermented together, as opposed to being fermented separately and blended together later.
Totus Porcus is a full bodied wine with fully integrated lees texture and a soft finish. Time spent aging in the bottle has also allowed this wine to evolve in flavor. Notes of lychee—characteristic of Gewurztraminer, dried apricot, and Thai basil are followed by baking spices, sandalwood, and vanilla from oak contact.
The Riesling was harvested on October 27th, 2017 from our Jamieson Vineyard and began fermentation in a 1250L oak Stück. The Gewurztraminer, Pinot Grigio, and Sauvignon Blanc were picked on October 10th, 2017 and co-fermented for three days on their skins before being pressed into another 1250L Stück. Both barrels finished fermentation and aged on their lees for nine months. The wine was racked June 26th 2018, and a small portion of Chardonnay was blended in to achieve greater balance. The wine was bottled two months later on August 24th 2018.
Suggested Food Pairings
Try pairing this expressive blend with an equally fragrant dish like green curry to balance its aromatic qualities, or lean into the Riesling side of things and pair with pho or sweet and sour chicken. We recommend sticking to mild dishes in order to best appreciate this dry wine.
Totus Porcus is ready to enjoy and will drink best now through 2023.