Vineyard

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.

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

Young and complex, the 2018 Next Red opens with notes of mulberries, black cherries, nutmeg, violets, new leather and cola spice. The liveliness of the Malbec is complemented by the elegant complexity of the Cabernet and the Petit Verdot. Fresh, round on the palate, it has notes of Picholine olives, anise, bittersweet chocolate, sweet mint and toasted bread that add richness and structure to the wine. Like its predecessors, the 2018 has the balance and structure to age well for at least an additional fifteen years beyond its vintage year.

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