Vineyard

We had a cold, dry Winter (with the rainfall total half of normal) and then a warm Spring which led to an early budbreak. We anticipated an early harvest, but moderate Summer temperatures ripened the grapes slowly. Harvest began on September 23.

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 2016, we blended 12% Cabernet Sauvignon and 4% Petit Verdot with 84% Malbec. We continued to barrel-age the wine until it was bottled in August 2016.

Drinkability

At a tasting in August 2023, we tasted the 2014 and these are our notes: Bresaola, cured black olives, fraises des bois, blueberries, cassis and herbes de Provence. Velvety, chewy, rich on the palate with nutmeg, cola, toasted bread and chocolate wafer flavors.

At Harvest:

23.2° Brix sugar
0.61 g/100 mls acidity
3.50 pH

At Bottling:

14.0% alcohol
0.60 g/100 mls acidity
3.71 pH