2017 Next Red
In 1997, we planted three acres of Malbec and Petit Verdot to blend with our Cabernet Sauvignon wine. Having enjoyed Malbec wines from the Cahors region of France, we decided to create a Malbec based wine and named it Next Red. Thanks to the popularity of this wine, we now have seven acres planted to Malbec.
2017 was a great Winter with plenty of rain and cold temperatures. By April, our year-to-date rain total was 63”. With the exception of a few hot days in June and then again in early July, we had moderate Summer temperatures allowing the grapes to ripen evenly. We began harvest on October 11.
To produce red wine, we fermented 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 2019, we blended 17% Cabernet Sauvignon and 3% Petit Verdot with 80% Malbec. We continued to barrel-age the wine until it was bottled in August 2019.
Young and complex, the 2017 Next Red opens with notes of juniper berry, lavender, violets and cola spice. The liveliness of the Malbec is complemented by the elegant complexity of the Cabernet and the Petit Verdot. Soft on the entry, rich on the palate, it has notes of Picholine olives, carpaccio, bittersweet chocolate and cinnamon toast that add richness and structure to the wine. Like its predecessors, the 2017 has the balance and structure to age well for at least an additional fifteen years beyond its vintage year.
23.5° Brix sugar
0.63 g/100 mls acidity
0.59 g/100 mls acidity