549 cases produced
Technical Data: ALC: 14.5% by vol.; TA: 6.6 g/L; pH: 3.53
Cooperage: Aged for 20 Months in 100% French Oak Barrels (30% New)
Hand harvested at night to preserve integrity and acidity, the grapes were brought straight to the winery where they were de-stemmed, but not crushed. Placed in temperature controlled stainless steel tanks, the individual components of the blend were fermented for an average of 21 days, with two to three daily pumpovers.
After fermentation, the wines were pressed off the skins and transferred to 100% French oak barrels (30% new) where they aged separately for about 20 months. Racked two times, the wine was carefully blended based on multiple tastings prior to bottling.
The remaining varietals originated from Alexander Valley, in Sonoma County. While summer daytime temperatures are hot enough to suit these heat-loving red grapes, the rapid cooling effect of evening fog from the nearby Pacific Ocean protects their flavor-boosting acidity as they ripen.
A long, even summer ripening season ended with high temperatures in excess of 100 degrees for five days in early August. As a result harvest was completed for us by late September, weeks ahead of usual, and before the devastating fires that broke out on October 8. The 2017 wines show ripe, concentrated flavors and excellent balance.