Foss Valley Ranch (1.5L)
days at 40-45F, gently extracting color, flavor and tannin from the grape skins. The fermentation lasted approximately 15 days, with twice a day pumpovers. Portions of the fruit were fermented in 500 Liters puncheons, which allowed them to integrate with the new oak tannins and achieve warmer fermentation temperatures allowing optimum extraction, flavor development and color stabilization. These separate fermentation lots were then blended together after approximately 20 months in 100% French Oak barrels (75% new) to create the most well balanced, structured blend of components.
weeks of hang time and allows grapes to develop a great amount of phenolic components. The soils are derived from weathered igneous rock that spread uniformly through the vineyard and offer a high drainage capacity, which regulates vine vigor. Consequently, the terroir of our Foss Valley Ranch
provides the grapes with intense color, pure fruit flavor, and structured fine tannin.
a little as the vines received a much needed drink of water as they were emerging from dormancy and about to begin bud break. This rainfall recharged our soil and provided enough water to fill thereservoirs. Furthermore, the spring was warm allowing us to save water if needed for irrigation rather than using it for frost protection. As summer began, our vineyards already had full canopies and full clusters. Veraison, when the skins of the grapes change color, typically occurs in late July; but this year we saw the changing color occur much sooner. And finally, while the vines used for high-quality wine production generally dont need much water, a benefit of the drought is that berry sizes are typically smaller and have more concentrated flavors, which our winemaker believes contributes to the overall quality of this years harvest.