The spirit of Totus Porcus can be summarized by the Latin phrase, Paululum ex omnibus — a little bit of everything. While Mari makes many sharply focused, acid driven wines, Winemaker Sean O’Keefe wanted to create something rounder and fuller bodied. Aromatic Gewürztraminer is balanced by Riesling’s firm acid, with Pinot Grigio acting as a ballast and surrounding the flavors. The end goal was to make a rich Alsatian inspired wine more than the sum of its parts, and we achieved this through strategic blending and Stück aging.
Totus Porcus is a bright yet full bodied wine with fully integrated lees texture and a soft finish. Notes of classic Gewürztraminer spices are accompanied by lemon balm oil, apricot skin, and a resinous character from oak aging.
The Pinot Grigio was harvested September 25th, 2018, and started fermentation in a stainless steel tank. The Gewürztraminer was harvested on September 28th and soaked overnight on its skins to extract some flavor and weight before being transferred to a stainless steel tank as well. The Riesling was harvested on October 9th and was transferred to a separate stainless steel tank for fermentation. On the 22nd of October, the Gewürztraminer was transferred into a 1200L oak Stück and two stainless drums, and the Pinot Grigio was transferred to a 2400L oak Doppelstück. The Riesling was also transferred to a Doppelstück on March 28th, 2019. The wine remained unracked on its fine lees until blending on April 14th, 2021. The blend was then filtered on July 19th and bottled on September 17th.
Suggested Food Pairings
Try pairing this expressive blend with an equally fragrant dish like green curry, pho, or sweet and sour chicken to balance its aromatic qualities.
Totus Porcus is ready to enjoy now and will drink best now through 2024.