Vineyard

While several days of frost in Spring made us nervous, 2012 became a growing season that winemakers dream of – great set during bloom, mild Summer temperatures with no heat spells, moderate Fall days. Harvest began on October 18.

Cellar

This red wine was produced by fermenting the juice with its skins to extract the color and flavor. CO₂ gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the “cap”. To ensure thorough extraction, we pumped juice from the bottom of the tank and sprinkled it over the cap several times a day throughout fermentation.  

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 the Spring of 2014, we blended 13% Cabernet Sauvignon and 4% Petit Verdot with 83% Malbec. We continued to barrel-age the wine until it was bottled in August 2014.

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2012 and these are our notes: Raspberry jam, fresh mint, cedar, new leather and cherry cola. Supple, velvety, rich. Black tea, prosciutto, sweet vanilla and toasted bread flavors. 

At Harvest:

23.2° Brix sugar
0.56 g/100 mls acidity
3.51 pH

At Bottling:

13.9% alcohol
0.60 g/100 mls acidity
3.74 pH