Vineyard

2020 was quite a year…light Winter rains followed by a cool Spring brought uneven bloom and yielded a small harvest. While it was a nerve-racking fire season, we were lucky in 2020. Neither the Lightning Complex Fires nor the Glass Fire impacted our vineyard or fruit. We began harvest on September 23.

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 2021, 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 2022.

Drinkability

At our Annual Vertical Tasting in April 2025, we tasted the 2020 and here are our notes: Young. Rose petals, blackberries, blueberries, sea breeze and cola spice. Rich, chewy. Carpaccio, fresh mint, sweet vanilla and toast.

At Harvest:

23.3° Brix
0.67 g/100 mls TA
3.42 pH

At Bottling:

13.9% alcohol
0.60 g/100 mls TA
3.63 pH