Vineyard

The Winter of 2018 was cold and moderately dry which led to a late bud break and bloom. Summer and Fall temperatures were ideal with warm days and cool nights. We did receive 1.2” of rain on October 2 which freshened the vines and allowed the grapes to mature slowly. We started harvest on October 8.

Cellar

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 three 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 2020, we blended 12% Cabernet Sauvignon and 3% Petit Verdot with 85% Malbec. We continued to barrel-age the wine until it was bottled in August 2020.

Drinkability

At a tasting in August 2023, we tasted the 2017 and here are our notes: Ripe fruit aromas of blueberries, boysenberries, Santa Rosa plums, violets, cassis, black cherries and cola. Soft, chewy. Notes of blueberries, sweet vanilla and dark chocolate.

At Harvest:

22.8° Brix sugar
0.69 g/100 mls acidity
3.44 pH

At Bottling:

14.0% alcohol
0.59 g/100 mls acidity
3.57 pH