2008 Next Red
2008 was a challenging growing season - drought conditions continued for the second year. Freezing temperatures hit during budbreak; record heat at bloom significantly reduced the crop, but fruit quality was excellent. Harvest begaon on September 13.
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 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 remained 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 to lower its acidity and add richness. After many tastings in January 2010, we blended 24% Cabernet Sauvignon and 9% Petit Verdot with 67% Malbec. We continued to barrel age the wine until it was bottled in August 2010.
At a tasting in August 2016, we tasted the 2008 and here are our notes: Black trumpet mushrooms, cola, dark chocolate and nutmeg aromas. Lively entry, nice weight in the midpalate. Juniper berries, mint, sweet vanilla flavors.