2005 Next Red
2005 was a vintage winemakers dream of because moderate temperatures throughout the growing season allowed the grapes to ripen slowly and evenly. Harvest began October 11.
To produce this vintage of Next Red, we fermented the juice with the skins to extract their color and flavor. CO2 gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top, forming the “cap”. We pumped the juice from the bottom of the tank and sprinkled it over the cap throughout fermentation to ensure thorough extraction.
Following the Bordeaux tradition of extended maceration, the wine stayed on the skins for another two weeks to soften its young tannins. Next the wine was moved into our caves for barrel aging. During its first Winter, the wine underwent malolactic fermentation which lowered its acidity and added richness. After many tastings in the Summer of 2006, we blended 25% Cabernet Sauvignon with 75% Malbec. The wine continued to age in oak barrels for another year. The 2005 Next Red was bottled in August 2007.
At our Annual Vertical Tasting in March 2016, we tasted the 2005 and here are our notes: Blueberry coulis, violets, carpaccio, India ink and nutmeg aromas. Supple, silky entry; rich on the palate with leather, dark chocolate, mint notes. Well-balanced. Velvety.