2007 Next Red
2007 marked the beginning of another drought cycle. Our Winter rainfall was half of normal. Summer temperatures were moderate with foggy mornings and warm afternoons. A heat wave at the end of August brought a quick start to harvest which began 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 2009, we blended 22% Cabernet Sauvignon and 12% Petit Verdot with 66% Malbec. We continued to barrel age the wine until it was bottled in August 2009.
Our Next Red as always been a very popular wine, even more so for this vintage. We do not even have one bottle left to taste! So here are the most recent notes we have from our Annual Vertical Tasting in September 2015: Aromas of cola spice, carpaccio, briars and blueberries. Rich, chewy on the palate with plums and vanilla toastiness. Nice complexity. Long finish.