Glossary of Wine

A

Acidity – The brightness or tartness in wine. High acidity makes a wine taste fresh and mouthwatering. Cool-climate Chardonnay from vineyards like Manchester Ridge shows vibrant acidity that balances richness.

Aeration – Exposing wine to air, often by decanting or swirling in the glass, which softens tannins and opens aromatics.

ABV (Alcohol by Volume) – A standard measure of how much alcohol (ethanol) is present in a wine, expressed as a percentage of total liquid volume. For example, a wine labeled 13.5% ABV means that 13.5% of the liquid is pure alcohol.

• Typical Range – Most table wines fall between 11%–15% ABV, though styles like fortified wines (Port, Sherry) may reach 18%–20%.

• Influence on Style – Higher ABV wines often feel fuller-bodied and warmer on the palate, while lower ABV wines tend to taste fresher and lighter.

• Regulation – U.S. labeling laws allow a tolerance of ±1.5% ABV (below 14%) and ±1% (above 14%).

Alluvial Soils – Soils formed by the deposits of rivers and streams over time, often a mix of sand, silt, clay, and gravel. These soils are typically fertile yet well-draining, creating ideal conditions for deep vine rooting and balanced growth. In winegrowing regions like Napa, Sonoma, and Lodi, alluvial soils contribute to wines with both concentration and elegance. Depending on composition, they can yield structured reds (like Cabernet Sauvignon in Napa) or aromatic whites. For Marchelle, alluvial influences are part of the mosaic of terroirs that shape old-vine Carignane, Zinfandel, and Colombard.

Appellation (AVA) – American Viticultural Area; a legally defined grape-growing region. Marchelle works in AVAs like Russian River Valley, Sonoma Mountain, Mendocino Ridge, Lodi, and Carneros, each shaping the style of its wines.

Aromatics – The scents rising from a wine, ranging from fruit and flowers to herbs and spices. Greg La Follette is known for crafting wines with complex aromatics that evolve in the glass.

B

Balance – The harmony among fruit, acidity, tannin, alcohol, and oak. Great wines feel seamless, not dominated by one element.

Barrel Aging – Storing wine in oak barrels for maturation. French oak (Marchelle’s choice) adds subtle spice, structure, and texture without overwhelming the fruit.

Batonnage (Lees Stirring) – The process of stirring the lees (spent yeast cells) during barrel aging, which adds body and a creamy texture, especially in Chardonnay.

Body – The perceived weight of a wine in the mouth (light, medium, or full-bodied). Marchelle’s Old Vine Family Cuvée sits in the medium-bodied range.

Bound SO₂ – The portion of sulfur dioxide that has reacted and combined with other compounds in the wine (such as aldehydes, sugars, or anthocyanins). Bound SO₂ is no longer protective, but contributes to the wine’s total SO₂ measurement. Winemakers aim for the right balance of free vs. bound SO₂ to ensure stability without masking character.

Brix – A scale used to measure the sugar content in grape juice, expressed as degrees (°Bx). One degree Brix equals 1 gram of sugar per 100 grams of liquid. Because yeast converts sugar into alcohol during fermentation, Brix is also a predictor of a wine’s potential alcohol level.

• Typical Harvest Range – Grapes for table wine are usually harvested between 21–26° Brix, depending on style and variety.

• Cool-Climate Sites – Vineyards like Manchester Ridge or Bien Nacido may be picked at lower Brix to preserve acidity and freshness.

• Old-Vine Reds – Grapes like Carignane or Zinfandel from Jessie’s Grove can naturally reach higher Brix while still maintaining balance due to vine age and deep roots.

At Marchelle, harvest decisions are guided not by sugar alone but by a balance of Brix, acidity, phenolic ripeness, and flavor development, ensuring wines reflect both site and vintage.

Burgundy (Bourgogne) – A historic wine region in eastern France, considered the spiritual home of Pinot Noir and Chardonnay. Burgundy is famous for its concept of terroir, where tiny vineyard parcels (climats) produce wines of distinct character. The region is divided into subregions — Chablis (crisp, mineral-driven Chardonnay), Côte de Nuits (world-class Pinot Noir), Côte de Beaune (both Chardonnay and Pinot Noir), Côte Chalonnaise, Mâconnais, and Beaujolais. Burgundy’s classification system ranges from regional wines to village wines, Premier Cru, and the most prized Grand Cru vineyards.

For Marchelle, Burgundy represents both an inspiration and a benchmark: Greg La Follette’s winemaking philosophy is deeply rooted in Burgundian tradition, from native yeast fermentations to gentle oak élevage, while Marchelle’s Pinot Noir and Chardonnay carry the same dedication to terroir expression in California soils.

C

Calistoga AVA – The northernmost appellation of Napa Valley, officially recognized in 2010. Calistoga is known for its warm daytime temperatures, cool nighttime breezes, and diverse volcanic and alluvial soils. These conditions produce powerful, age-worthy reds — particularly Cabernet Sauvignon, Charbono, Zinfandel, and Petite Sirah — often with rich fruit, firm tannins, and earthy spice. Calistoga also carries historic significance: it was home to some of Napa’s earliest vineyards in the 1800s.

While Marchelle focuses primarily on Sonoma, Mendocino, and Lodi’s old-vine heritage, Calistoga represents the Napa tradition of bold reds and historic vineyards — a counterpart to Sonoma’s cool-climate and heritage-grape story

Carbohydrate Repartitioning Strategy – A vineyard management technique that manipulates the vine’s natural flow of energy (carbohydrates) between leaves, shoots, roots, and fruit to influence ripening, yield, and overall balance. Grapevines store carbohydrates produced through photosynthesis, and growers can redirect how those reserves are used by adjusting pruning, canopy management, irrigation, or crop load.

Key goals of carbohydrate repartitioning include:

• Enhancing Ripeness – Directing more energy to fruit clusters for flavor and sugar development.

• Balancing Growth – Preventing excessive vigor (leafiness) or underdevelopment in fruit.

• Resilience – Supporting vine health in challenging vintages by ensuring energy is distributed where it’s most needed.

At Marchelle, this strategy reflects our commitment to precision viticulture: respecting the natural rhythms of old vines while using gentle adjustments to help them express their full character in the glass.

Carbonic Maceration – A fermentation method where intact grapes ferment inside their skins in a CO₂-rich environment. It produces juicy, aromatic wines with low tannin, like our Travis Tribute Pinot Noir and van der Kamp Pinot Meunier.

Carignane – A Mediterranean red grape (known as Carignan in France and Spain) brought to California in the 19th century. It thrives in warm climates, producing wines with bright red fruit, spice, and refreshing acidity. Old vines add depth and complexity. At Marchelle, Jessie’s Grove Vineyard (planted in 1900) yields Carignane with energy, history, and an unmistakable sense of place.

Carneros (Los Carneros AVA) – A cool-climate wine appellation that straddles the southern ends of Napa Valley and Sonoma County, officially recognized in 1983. Influenced heavily by fog and breezes from San Pablo Bay, Carneros is one of California’s premier regions for Chardonnay and Pinot Noir, prized for their acidity, balance, and food-friendly style.

• Climate – Marine influence keeps daytime highs moderate and nights cool, creating a long growing season ideal for preserving acidity.

• Soils – Primarily clay and shallow loams, which limit vigor and concentrate flavors.

• Wine Style – Chardonnays are often citrus-driven with crisp minerality, while Pinot Noirs show bright cherry, spice, and earthy complexity. Carneros is also renowned for sparkling wine production, as its climate mirrors Champagne’s coolness.

For Marchelle, Carneros is a key source of Fourth Act Pinot Noir, which combines Carneros fruit with Mendocino lots to create a wine of elegance, structure, and expressive aromatics. Carneros serves as a bridge between tradition and innovation, linking Sonoma’s cool-climate heritage with Napa’s global reputation.

Charbono – A rare heritage grape in California, originally from Savoie in the French Alps and also grown in Argentina as Bonarda. Charbono is deeply colored, with dark fruit, savory notes, and firm structure, yet moderate alcohol. Once more common in Napa, today it is nearly extinct — making old-vine Charbono plantings a treasure for those seeking California’s forgotten varieties.

Champagne – Sparkling wine made in the Champagne region of France, produced exclusively by the traditional méthode champenoise, where the wine undergoes a second fermentation in bottle. Only wines from Champagne can legally use the name; other sparkling wines (from California, Italy, Spain, etc.) must be labeled by region (e.g., “California Sparkling Wine,” “Prosecco,” “Cava”). Many Marchelle vineyards, like van der Kamp, grow Pinot Noir and Meunier — two of Champagne’s classic grapes.

Chardonnay – The world’s most widely planted white grape, originally from Burgundy, France. In its purest form, Chardonnay is a neutral grape, acting like a canvas for terroir and winemaking style. Cool-climate vineyards (like Marchelle’s Manchester Ridge, Bien Nacido, and Haiku) produce Chardonnays with bright acidity, citrus, and minerality, while Russian River sites like Lorenzo add richness and texture. Aging on lees and in French oak can layer in creaminess, spice, and depth. At Marchelle, Chardonnay expresses both elegance and diversity — from the tension-driven Tritone Cuvée to site-specific single-vineyard bottlings.

Cinsaut (also Cinsault) – A Mediterranean red grape variety originally from southern France, known for its light body, soft tannins, and floral, red-fruited character. Often used in blends for its elegance and perfume, Cinsaut can also shine on its own when grown on the right sites.

California is home to some of the oldest surviving Cinsaut vines in the world — most famously the Bechthold Vineyard in Lodi, planted in 1886. These own-rooted vines survived phylloxera thanks to deep, sandy soils and today produce wines of remarkable balance, energy, and history.

At Marchelle, Bechthold Vineyard Cinsaut is a cornerstone of our old-vine story: it yields a wine that is bright, silky, and nuanced, bridging California’s heritage viticulture with modern craftsmanship. Its versatility allows us to showcase it in both single-vineyard bottlings and as part of our Old Vine Family Cuvée.

Clone 809 (Muscat Clone of Chardonnay) – A distinctive aromatic clone of Chardonnay from Dijon, France, often called the “Muscat Clone” because of its highly perfumed, floral character reminiscent of Muscat grapes. Unlike most Chardonnay clones, which are relatively neutral and prized for their transparency to terroir, Clone 809 naturally expresses exotic aromatics such as orange blossom, honeysuckle, stone fruit, and tropical notes.

Viticulturally, Clone 809 tends to yield lower crops, ripens on the earlier side, and requires careful canopy management to retain balance. Winemakers often use it either on its own for a highly expressive, aromatic Chardonnay or as a blending component to lift the perfume and complexity of more restrained lots.

For Marchelle, Clone 809 represents the diversity and versatility of Chardonnay across vineyard sites. While our focus leans toward coastal, cool-climate selections (Manchester Ridge, Bien Nacido, Haiku), the Muscat Clone demonstrates how clonal choice can dramatically shape the style of a Chardonnay, from mineral-driven and austere to flamboyant and floral..

Cold Soak – A winemaking technique in which crushed grapes (must) are kept at low temperatures before fermentation begins, usually for several days. The cold temperature prevents yeast activity, allowing winemakers to extract color, aroma, and flavor compounds from the grape skins without drawing out excessive tannins or alcohol.

Cold soaks are especially common with Pinot Noir, enhancing the wine’s red fruit character, floral aromatics, and silky texture.

Colombard – Once a widely planted white grape in California, now rare. Marchelle celebrates its history by sourcing from 120-year-old vines at Betty Ann Vineyard. Expect crisp citrus, green apple, and vibrant minerality.

Cuvée – A French term meaning “vat” or “tank,” commonly used to describe a specific blend or lot of wine. The meaning can shift depending on context:

• Still Wines – A cuvée may refer to a blend of different vineyard lots, grape varieties, or barrels chosen to achieve balance and complexity. For example, Marchelle’s Tritone Cuvée Chardonnay harmonizes fruit from three cool-climate vineyards, much like a musical chord.

• Sparkling Wines – In Champagne, cuvée often refers to the first pressing of juice, prized for its finesse and purity. It can also mean the final blend assembled before secondary fermen

D

Dijon Clones (Pinot Noir) – A group of Pinot Noir vine selections originating in Burgundy, France, and introduced to the U.S. in the 1980s and 1990s through the University of Dijon’s clonal research program. Unlike “heritage” or “massale” selections (field cuttings of mixed genetics), Dijon clones were carefully chosen for traits like flavor concentration, ripening time, yield control, and disease resistance.

The most common Dijon clones include:

• 113 & 114 – Light, aromatic, and delicate, often contributing floral lift.

• 115 – Known for red fruit, spice, and silky tannins; one of the most widely planted in California.

• 667 & 777 – Darker fruit, more body, and structure, adding richness and age-worthiness.

• 828 – A later-ripening clone that contributes intensity and vibrant acidity.

In Burgundy, these clones helped modernize viticulture, ensuring consistent ripening in cool climates. In California, they became central to Pinot Noir’s renaissance, offering winemakers tools to craft nuanced wines that balance fruit, structure, and site expression.

At Marchelle, Dijon clones play an important role alongside heritage vineyards. For example, our Harmony Lane Estate Vineyard in Occidental features Clone 777, 115 and 667 prized for its perfume and depth, while at van der Kamp Vineyard, Dijon clones complement the historic “suitcase selections” planted decades earlier. Greg La Follette often blends Dijon clones with heritage selections to create Pinot Noirs that are both precise and soulful, bridging science and tradition

Decanting – Pouring wine into a decanter to separate sediment or allow oxygen to soften tannins and release aromatics.

Dosage – A term used in traditional sparkling wine production (méthode champenoise) to describe the small addition of a sugar-and-wine solution (liqueur d’expédition) that is added to each bottle after disgorgement (removal of spent yeast from secondary fermentation). The purpose of dosage is to balance acidity, influence sweetness level, and fine-tune the final style of the wine.

The amount of dosage determines the wine’s sweetness classification:

• Brut Nature / Zero Dosage – 0–3 g/L residual sugar, bone-dry.

• Extra Brut – 0–6 g/L, very dry.

• Brut – 0–12 g/L, dry but with balance (the most common style).

• Extra Dry – 12–17 g/L, slightly off-dry.

• Demi-Sec – 32–50 g/L, sweet.

• Doux – 50+ g/L, dessert-level sweetness.

In Champagne, dosage has historically been a way to adjust for high acidity in cold vintages. Today, many growers use lower or zero dosage to showcase terroir transparency.

Dry Farming – A vineyard practice in which grapevines are grown without supplemental irrigation, relying solely on natural rainfall and the soil’s ability to store moisture. This traditional method, common before modern irrigation systems, forces vines to develop deep root systems, often leading to smaller yields but more concentrated, site-driven fruit.

Benefits of dry farming include:

• Flavor Concentration – Smaller berries with intense character.

• Vineyard Longevity – Deep-rooted vines are more resilient to climate shifts.

• Sustainability – Conserves water, a critical issue in California.

Many of California’s old-vine vineyards — such as Marchelle’s sources at Bechthold (1886 Cinsaut) and Jessie’s Grove (1900 Zinfandel & Carignane) — were originally planted as dry-farmed vineyards, their survival testifying to both terroir and farming tradition. At Marchelle, honoring dry-farmed vines means celebrating resilience, history, and authenticity in every glass.

Dry Wine – A wine with little or no residual sugar (RS). Nearly all Marchelle wines are dry, focusing on purity of fruit and terroir.

Diacetyl – A naturally occurring compound produced during malolactic fermentation (MLF), responsible for the buttery aroma and flavor often associated with some Chardonnays. Chemically, diacetyl is a byproduct of lactic acid bacteria converting malic acid into lactic acid.

• In Small Amounts – Adds complexity, richness, and subtle creaminess.

• In Higher Levels – Can dominate with strong buttered popcorn or butterscotch notes.

• Control in Winemaking – Winemakers manage diacetyl expression by adjusting timing of MLF, stirring lees (bâtonnage), or minimizing oxygen exposure.

At Marchelle, diacetyl is treated as a seasoning, not the main ingredient. Our Chardonnays — from Manchester Ridge to Lorenzo Vineyard — balance fresh acidity and minerality with just enough creamy roundness, ensuring the buttery notes enhance rather than overwhelm terroir expression.

E

Estate Vineyard – A vineyard owned or farmed by the winery. Marchelle’s Harmony Lane Estate in Occidental is planted to Pinot Noir, and represents the winery’s home base.

Earthy – A tasting descriptor for aromas reminiscent of soil, mushrooms, or forest floor, often found in old-vine reds and Pinot Noir.

Élevage – A French term meaning “raising” or “upbringing,” referring to the entire process of nurturing wine between fermentation and bottling. This includes barrel or tank aging, lees stirring, racking, and other decisions that shape texture, flavor, and structure. Just as a child is raised with care and guidance, a wine’s élevage determines how it matures into its final character. At Marchelle, élevage is guided by patience and precision — from gentle lees contact in Chardonnay to careful oak integration in our old-vine reds.

F

Free SO₂ – The portion of sulfur dioxide in wine that is chemically active and available to protect against spoilage and oxidation. Free SO₂ is what winemakers monitor most closely, since it determines how effectively the wine is being preserved. Its effectiveness is influenced by the wine’s pH (lower pH = more protective power).

Fermentation – The process by which yeast converts sugar into alcohol. Marchelle often uses native yeast fermentations, letting the vineyard’s natural flora guide the wine.

Finish – The lingering taste and sensation after swallowing wine. Wines with a long, layered finish (like Bechthold Cinsaut) are often the most memorable.

G

Green Valley of Russian River Valley AVA – A cool-climate sub-appellation within Sonoma County’s Russian River Valley, officially recognized in 1983. Known for its cold Pacific fog influence, Goldridge sandy loam soils, and long growing season, Green Valley is among the coldest parts of Sonoma. These conditions yield wines with vibrant acidity, elegance, and expressive aromatics — especially Chardonnay, Pinot Noir, and sparkling wine grapes. Green Valley wines often show citrus, green apple, red berry, and mineral-driven profiles with age-worthy structure. While Marchelle does not currently bottle a Green Valley designate, it lies at the heart of Sonoma’s cool-climate heritage, neighboring vineyards like our Harmony Lane Estate near Occidental.

Goldridge Soils – A distinctive sandy loam soil type found primarily in Sonoma County’s Russian River Valley and Green Valley AVAs. Formed from ancient sea beds, Goldridge is light, well-drained, and slightly acidic, allowing vine roots to penetrate deeply while naturally limiting vigor. This balance produces grapes with concentration, bright acidity, and expressive aromatics. Goldridge soils are especially prized for Pinot Noir and Chardonnay, yielding wines of elegance and finesse. For Marchelle, nearby sites like Harmony Lane Estate in Occidental echo the cool-climate, well-drained conditions that make Goldridge soils legendary.

Grenache – A Mediterranean variety known for red berry fruit, spice, and silky texture. Our Loureiro Home Ranch Grenache comes from 66-year-old vines in sandy soils.

Grafting – The practice of attaching a vine cutting onto a rootstock, used for disease resistance and vineyard renewal.

H

Heritage Vines – Old vines planted generations ago, typically 50–120+ years old. Their deep roots yield concentrated flavors and reflect California’s agricultural legacy. Marchelle works with some of the state’s oldest blocks, like Bechthold (1886 Cinsaut).

High Elevation Vineyards – Vineyards planted above 1,000 ft., like Manchester Ridge (2,200 ft.) and van der Kamp (1,400 ft), producing small berries, thicker skins, and intense flavors.

L

Lees – Dead yeast cells and grape particles left after fermentation. Sur lie (“on the lees”) aging contributes texture, mouthfeel, and savory complexity.

Lodi – A historic growing region with sandy soils that preserved old vines. Marchelle’s Jessie’s Grove Carignane (1900) and Zinfandel are iconic examples.

Low-Intervention Winemaking – An approach that emphasizes minimal manipulation in the cellar, allowing the vineyard and vintage to speak for themselves. This often means fermenting with native yeasts, limiting additives, using gentle extraction methods, and avoiding heavy filtration or fining. While not the same as “natural wine,” low-intervention winemaking respects tradition and authenticity, balancing purity with stability. At Marchelle, Greg La Follette and team lean into low-intervention methods — from wild fermentations to careful oak choices — so each bottle reflects the soul of its site, whether it’s a century-old Lodi vineyard or our coastal Harmony Lane Estate.

M

Maceration – The soaking of grape skins, seeds, and sometimes stems in juice to extract color, tannin, and flavor.

Malolactic Fermentation (MLF) – A natural secondary fermentation in which sharp malic acid (the tart acid found in apples) is converted into softer lactic acid (the creamy acid found in milk) by lactic acid bacteria. This process doesn’t increase alcohol but changes the wine’s texture, balance, and flavor profile.

Effects of MLF:

• Red Wines – Nearly all undergo malolactic fermentation, which rounds out acidity and integrates tannins.

• White Wines – Optional: some Chardonnays are fully put through MLF, giving creamy textures and buttery notes, while others are partially or not at all, retaining crisp acidity.

• Aromas & Flavors – Can add hints of butter, cream, hazelnut, or a rounder mouthfeel.

At Marchelle, MLF is used as a precision tool: in Chardonnay, it’s carefully balanced (sometimes partial, sometimes full) to preserve tension and minerality while adding silkiness and depth. In Pinot Noir and old-vine reds, MLF is essential for creating the supple, age-worthy balance that defines Greg La Follette’s style.

Mendocino Ridge AVA – An “islands in the sky” appellation, where vineyards sit above the fog line. Manchester Ridge gives Chardonnay and Pinot Noir with tension, minerality, and bright acidity.

Meunier (Pinot Meunier) – Meunier meaning “Miller” in French refers to the whitish hairs on the leaves that make it look like it had been dusted with flour. A cousin of Pinot Noir, typically used in Champagne but rarely bottled alone in California. Our carbonic van der Kamp Meunier is spicy, lifted, and joyful.

Minerality – A widely used but often debated tasting term that refers to aromas, flavors, or sensations in wine reminiscent of stone, earth, or metal rather than fruit, oak, or spice. Common descriptors include wet stone, flint, chalk, slate, crushed rock, or saline notes.

While once thought to come directly from minerals in the soil, modern science suggests minerality is more about the interaction of soil type, acidity, aroma compounds, and texture. It’s most often perceived in cool-climate wines with high acidity, where fruit expression is restrained and subtle earthy nuances come forward.

Mokelumne River AVA – A sub-appellation of Lodi, California, named after the river that flows from the Sierra Nevada into the San Joaquin Valley. Known for its deep, sandy loam soils and Mediterranean climate, Mokelumne River is home to some of California’s most historic vineyards. The sandy soils resisted phylloxera, allowing own-rooted vines from the late 1800s to survive. Today, it boasts old-vine Zinfandel, Carignane, and Cinsaut that define California’s heritage grape legacy. Marchelle sources fruit from Jessie’s Grove in Mokelumne River, with 1900-planted Zinfandel and Carignane that produce wines of elegance, spice, and profound history.

Mouthfeel – The physical sensations of wine in the mouth, beyond just flavor — including texture, weight, temperature, astringency, and viscosity. A creamy Chardonnay aged on lees has a round, silky mouthfeel, while an old-vine Carignane may feel lean and lively with fine-grained tannins.

N

Native Yeast – Yeasts naturally present on grape skins and in the cellar environment. Using them creates more complex, terroir-driven wines compared to commercial inoculations.

Natural Wine – A loosely defined movement in winemaking that emphasizes minimal intervention both in the vineyard and in the cellar. While there is no legal definition, natural wines are typically made from organically or biodynamically farmed grapes, fermented with native yeasts, and bottled with little to no fining, filtration, or added sulfur (SO₂).

The style often results in wines that are wild, vibrant, and sometimes unpredictable and flawed, with flavors that may differ from conventional expectations. Advocates celebrate natural wine as the purest expression of fruit and terroir, while critics point to variability and instability when protective measures are avoided.

At Marchelle, our approach aligns with many principles of natural wine — such as native fermentations, gentle handling, and low-intervention cellar work — but we also use measured, judicious SO₂ to safeguard purity, age-worthiness, and consistency, ensuring wines reflect both their heritage vineyards and our winemaking intent.

Neutral Oak – Oak barrels that have been used long enough (typically 3–5 vintages or more) that they no longer impart strong flavors of oak such as vanilla, toast, or spice. Instead, neutral oak serves primarily as a vessel for gentle oxygen exchange, softening tannins and integrating flavors without adding overt wood character. Winemakers use neutral oak when they want to preserve the purity of fruit and terroir expression while still benefiting from the textural polish that barrel aging provides.

At Marchelle, neutral oak plays a key role in shaping wines like Old Vine Family Cuvée and Colombard, where the goal is to highlight heritage vineyard character rather than overlay oak influence. It also balances with new French oak in our Chardonnays and Pinot Noirs, offering structure without overshadowing site-driven nuance..

New Oak – Oak barrels that are being used for the first time to age wine. Unlike neutral barrels, new oak imparts noticeable flavors, aromas, and texture to the wine, depending on the type of oak and level of toasting.

Common influences of new oak include:

• Aromas & Flavors – Vanilla, clove, coconut, spice, coffee, or chocolate.

• Texture – Added richness, roundness, or tannic structure.

• Oxygen Exchange – Slow, controlled oxidation that helps soften tannins and stabilize color.

The most common oak types are:

• French Oak – Subtle, refined, adding spice and elegance.

• American Oak – More pronounced, often giving coconut, dill, and bolder spice notes.

• Eastern European Oak – Adds structure with more neutral flavors.

At Marchelle, new French oak is used judiciously, often in combination with neutral barrels, to frame and support the fruit rather than dominate it. For example, Chardonnays like Lorenzo Vineyard and Pinots from van der Kamp and Harmony Lane see partial new oak to enhance depth and age-worthiness while maintaining terroir transparency

O

Old Vine – Vines typically 50+ years old, often producing smaller yields but more concentrated, nuanced wines. Marchelle specializes in old-vine Carignane, Zinfandel, Colombard, Cinsaut, and Grenache.

Organic Viticulture / Organic Wine – Grapes grown without the use of synthetic herbicides, pesticides, or fertilizers. Instead, vineyards rely on natural methods like composting, cover crops, and beneficial insects to maintain vine health and soil vitality. In the cellar, organic wine certification often limits additives and sets strict rules for SO₂ levels. While “organic” is a regulated term, practices vary: some wines may be made from organically grown grapes but not certified due to the costs of maintaining certification or added SO₂. For Marchelle, working with old vines often means farming with respect and restraint, honoring soils that have thrived for more than a century. We work with many family owned vineyards that practice organic farming but are not certified.

Oxidative Winemaking – A style that intentionally allows oxygen exposure, creating nutty, savory notes. Greg occasionally employs controlled oxidative techniques in Chardonnay for depth.

P

Pét-Nat (Pétillant Naturel) – Short for pétillant naturel, meaning “naturally sparkling” in French. It is the oldest method of making sparkling wine, also called the méthode ancestrale. Unlike Champagne, which undergoes a second fermentation in bottle, Pét-Nat is bottled before fermentation finishes, trapping natural CO₂ and creating gentle bubbles. The style often shows a rustic, lively character with fresh fruit, yeastiness, and a cloudy appearance if bottled unfiltered. Though not a Marchelle specialty, Pét-Nat reflects the same curiosity and respect for heritage techniques that inspire our low-intervention philosophy.

Phenolics – Compounds from grape skins, seeds, and stems that influence color, tannin, and flavor.

Pinot Noir – The “heartbreak grape” and Greg La Follette’s lifelong passion. Marchelle’s Pinots (van der Kamp, Harmony Lane, Manchester Ridge, Carneros) show elegance, site transparency, and complexity.

pH – A scientific measure of a wine’s acidity on a scale of 0–14 (lower = more acidic). Most wines range from 3.0 to 4.0. At Marchelle, cool-climate Chardonnay often has lower pH (brighter, fresher), while old-vine reds lean toward higher pH (rounder, softer). pH plays a key role in freshness, color stability, and longevity.

Punchdown (Pigeage) – Mixing grape skins back into fermenting juice, traditionally done by foot or paddle, to manage extraction.

R

Residual Sugar (RS) – The natural grape sugar left after fermentation. Marchelle wines are nearly all dry, with RS close to zero.

Rosé – A style of wine made from red grapes where the juice has limited contact with the skins, giving the wine its pink color. Depending on the technique, rosé can range from pale salmon to deep ruby in hue.

The main methods are:

• Direct Press – Grapes are gently pressed and the juice is fermented like a white wine, yielding delicate, fresh rosés.

• Saignée – (“to bleed”) – Some juice is drawn off from a red wine fermentation to concentrate the remaining red; the saignée portion becomes a more deeply flavored rosé.

• Blending – Mixing a small amount of red wine into white (common in sparkling wines, less so in still wines).

Rosés are celebrated for their freshness, bright acidity, and versatility, with flavor profiles spanning citrus, strawberry, melon, and floral notes.

At Marchelle, rosé is a vibrant part of our portfolio: our Rosé of Carignane, sourced from old vines, is both youthful and rooted in history. In 2024, the label was designed by Sofia Lee, Kevin’s daughter, symbolizing a new generation carrying forward the Marchelle story.

Russian River Valley AVA – Known for cool fog and diverse soils, producing structured Chardonnays and Pinot Noir. Home to Betty Ann Vineyard (Colombard) and Lorenzo Vineyard (Chardonnay).

S

Salinity – A tasting descriptor used to describe subtle salty or sea-breeze sensations in wine, often perceived on the finish or as a mouthwatering quality. While wine does not literally contain ocean salt, salinity is linked to a combination of acidity, minerality, and soil influence, and sometimes enhanced by proximity to maritime climates.

Salinity often shows as:

• Aromas – Hints of sea spray, oyster shell, or brine.

• Flavors – Subtle saline edge balancing fruit.

• Texture – A savory, mouthwatering quality that makes wine feel refreshing and food-friendly.

This character is especially common in Chardonnay, Albariño, and other coastal whites, where fog and ocean winds slow ripening and preserve acidity.

Skin Contact – The period during which grape juice remains in contact with the grape skins after crushing or pressing. This process extracts color, tannins, phenolics, and aromatic compounds from the skins. The duration of skin contact has a profound impact on wine style:

• Red Wines – Extended skin contact (days to weeks) produces deep color, structure, and age-worthy tannins.

• Rosé – Brief skin contact (hours to a day) imparts delicate pink hues and light red-fruit flavors.

• Orange/Amber Wines – White grapes fermented on their skins for days or weeks, yielding richer texture, tannin, and savory flavors.

At Marchelle, skin contact is carefully tailored: Pinot Noir and Carignane often receive gentle, measured maceration to balance color and tannin with elegance, while our Rosé of Carignane shows how just a few hours of contact can transform a red grape into a bright, refreshing pink wine.

SO₂ (Sulfur Dioxide) – A compound widely used in winemaking as both a preservative and antioxidant. SO₂ helps protect wine from spoilage, oxidation, and unwanted microbial activity. It is naturally produced in small amounts during fermentation, but winemakers often add precise doses to ensure stability.

SO₂ works in two key ways:

• Antimicrobial – Inhibits unwanted yeasts and bacteria that could cause faults.

• Antioxidant – Protects delicate aromas and freshness, especially in white wines.

Levels are carefully regulated: most fine wines have 30–150 ppm (parts per million), well below sensory thresholds for most people. Wines labeled as “no sulfites added” still contain natural SO₂ formed during fermentation.

At Marchelle, SO₂ is used judiciously and minimally, in line with low-intervention winemaking practices — enough to safeguard purity and longevity, but never to obscure terroir expression.

Sonoma Mountain AVA – An appellation established in 1985, located on the eastern slopes and ridges of Sonoma Mountain near Glen Ellen. Sitting above the fog line, vineyards here benefit from high elevation (400–2,400 ft.), abundant sunshine, and cool evening breezes that create dramatic diurnal shifts.

• Soils – A patchwork of volcanic rock, clay loam, and ancient sedimentary soils, giving wines both structure and minerality.

• Grapes – Known for Cabernet Sauvignon, Merlot, Zinfandel, Chardonnay, and Pinot Noir, often with concentration and age-worthiness thanks to elevation and rocky soils.

• Style – Wines from Sonoma Mountain combine power and freshness — reds with depth and tannic structure, whites with vibrancy and length.

Sur Lie – A French term meaning “on the lees”, referring to the practice of aging wine in contact with the spent yeast cells and fine grape particles that remain after fermentation. Rather than racking the wine off immediately, the lees are left in the barrel or tank, sometimes with bâtonnage (stirring) to enhance texture.

Sur lie aging can bring:

• Texture & Mouthfeel – Creaminess, roundness, and added weight.

• Flavor Complexity – Notes of brioche, hazelnut, or pastry from yeast autolysis.

• Freshness & Longevity – Lees can protect wine naturally from oxidation.

This technique is most often used in Chardonnay, Muscadet, and sparkling wines, where it enhances richness and nuance.

At Marchelle, sur lie aging is a hallmark of our Chardonnays — from the tension-driven Manchester Ridge to the layered Tritone Cuvée — adding depth and a signature silkiness without overpowering the vineyard’s voice.

Sustainable Viticulture / Sustainable Wine – A holistic approach to farming that balances environmental responsibility, economic viability, and social equity. Sustainability programs allow certain carefully regulated inputs but emphasize reducing water use, preserving biodiversity, lowering carbon footprint, and supporting long-term vineyard and community health. Certifications such as SIP (Sustainability in Practice) or California Sustainable Winegrowing Alliance and Lodi Rules help guide these practices. For Marchelle, sustainability goes beyond the vineyard — it includes maintaining relationships with multi-generational growers and ensuring that California’s historic vineyards can be passed down for generations to come.

T

Tannins – Compounds that create dryness or grip in red wines, giving structure and age-worthiness. Old vines produce tannins that are often softer and more integrated.

Terroir – The combination of soil, climate, topography, and human influence that gives wine its identity. Terroir storytelling is at the heart of Marchelle’s philosophy.

TA (Titratable Acidity) – The total measurable acid in wine, expressed in grams per liter. TA directly influences taste (perceived tartness), balance, and structure. For example, Colombard from Betty Ann Vineyard often shows high TA, giving its crisp, citrus-driven style.

Tritone (The Devil’s Interval) – A dissonant musical chord inspiring Marchelle’s Tritone Cuvée Chardonnay, symbolizing tension and harmony from three counties.

V

Varietal – A wine made primarily from a single grape type (e.g., Chardonnay, Zinfandel).

Vineyard Designate – A wine that proudly carries the name of a specific vineyard on the label, like Bechthold, Harmony Lane, or van der Kamp.

Vintage – The year in which the grapes were harvested. Each vintage reflects the weather, vineyard conditions, and winemaker’s decisions.

Viticulture – The science, art, and practice of grape growing, encompassing everything from vineyard site selection and planting to canopy management, irrigation, soil health, and harvest timing. Derived from the Latin vitis (vine) and cultura (cultivation), viticulture is the foundation of winemaking: great wine begins in the vineyard.

Key elements of viticulture include:

• Site Selection – Choosing soils, slopes, and climates suited to grape varieties.

• Vine Training & Pruning – Shaping how vines grow to control sun exposure and yield.

• Canopy & Water Management – Balancing leaves, fruit, and moisture for ripening.

• Harvest Decisions – Determining optimal ripeness for desired wine style.

For Marchelle, viticulture is inseparable from heritage and terroir. Many of our partner vineyards, like Bechthold (1886 Cinsaut) and Jessie’s Grove (Carignane & Zinfandel), reflect over a century of viticultural tradition. Meanwhile, at our Harmony Lane Estate, we actively practice careful canopy management and sustainable farming to ensure balance and longevity. Viticulture is not just farming — it is storytelling through vines, where every choice echoes in the glass.

VA (Volatile Acidity) – Primarily acetic acid (vinegar-like) and ethyl acetate (nail polish remover notes). In small amounts, VA can add lift, complexity, and aromatic intensity. In excess, it’s a flaw. Greg La Follette often says that “a whisper of VA” can make aromatics more expressive without overwhelming the wine.

W

Wet Stone – A tasting descriptor often used to describe a wine’s mineral character, evoking the scent of freshly rained-on rocks, river stones, or chalk. While the exact compounds responsible are debated, “wet stone” notes are most often associated with wines from cool-climate vineyards and well-drained soils (such as limestone, schist, or sandy loams).

Whole Cluster Fermentation – Using entire grape bunches (including stems) during fermentation, which can add spice, freshness, and tannin. Marchelle’s van der Kamp Pinot Meunier is 100% whole cluster.

Y

Yield – The amount of fruit a vineyard produces, usually measured in tons per acre or hectoliters per hectare. Lower yields often mean smaller berries with more concentrated flavors, while higher yields can dilute character. Many of Marchelle’s heritage vineyards — such as Bechthold Cinsaut (1886) and Jessie’s Grove Zinfandel (1889) — produce naturally low yields due to vine age, resulting in wines of remarkable intensity and depth.

Z

Zinfandel – A historic California grape variety with deep Old World roots. Genetically identical to Croatia’s Crljenak Kaštelanski and Italy’s Primitivo, Zinfandel became California’s signature grape in the 19th century. Known for bold, fruit-forward flavors of blackberry, plum, and spice, Zinfandel expresses remarkable nuance when grown on old vines. At Marchelle, our Jessie’s Grove vineyard (planted in 1900) produces Zinfandel that balances richness with elegance, a living link between California’s immigrant wine heritage and today’s craft.