2009 Next Red
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.
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 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 2011. Only 566 cases were produced.
At a tasting in August 2018, we tasted the 2009 and here are our notes: Developing complex aromas of dried cherries, sweet plums and licorice. Soft, round, chewy mid-palate with dark chocolate notes. Juniper berries, cigar box, sweet vanilla and toasted bread flavors.