The blend of Cabernet Sauvignon fruit from Calistoga, Oakville and Coombsville leads with aromas of red cherry, plum and licorice. The Syrah jumps in with bold, dark fruit flavors upfront while the tart cherry, vanilla spice and more red plum flavors of Merlot round out the palate. Fine grain oak tannins blend nicely with the fruit tannin to create a long, balanced finish. Beautiful aromas of ripe red plum, anise seed, cigar box and black licorice lead to flavors of ripe red cherry, clove, and vanilla. The structure is solid and full-bodied with less mid-palate grip than other vintages and instead fills the mouth with a well-balanced juiciness.
All of our fruit passes through a small de-stemmer and is never crushed. We then bleed a percentage of the juice to allow for an increased ratio of skin to juice which adds structure, mouthfeel and color to the final wine. Our pump over fermentations are less aggressive to allow for a more gentle and supple final wine. Once fermentation is complete the wine is racked clean into oak barrels where it passes through a native inoculation of malolactic fermentation and then ages for 17 - 19 months prior to bottling.
1,465 cases (12 x 750ml)
Harvest Notes: Although we experienced the fourth year of drought and received nearly 75% of normal precipitation for the year, our small clusters had highly concentrated flavors. An early bud break gave way to a cool spring with a long flowering period followed by somewhat uneven fruit set. Our yields were lowest with the Pinot Noir, and our harvest was early on all varietals by at least two weeks. The benefit of this season were staggered pick dates and time in the cellar to pay attention to every lot.