Vineyard

Drought conditions continued in 2009 with few Winter rains and warm temperatures. Rain finally came in May. Summer temperatures were ideal for grape growing­—cool nights and warm days—allowing grapes to ripen slowly and maximize flavor. Harvest began on October 7.

Cellar

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 insure 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 2011 we blended 13% Cabernet Sauvignon and 9% Petit Verdot with 78% Malbec. We continued to barrel age the wine until it was bottled in August 2010.

Drinkability

At a tasting in August 2023, we tasted the 2009 and here are our notes: Aromas of blueberries, bresaola, juniper berries and cherry cola. Soft, chewy throughout with notes of hickory, violets, dark roasted coffee and herbes de Provence. 

At Harvest:

23.0° Brix sugar
0.89 g/100 mls acidity
3.23 pH

At Bottling:

13.9% alcohol
0.61 g/100 mls acidity
3.78 pH