We picked on October 1st in what was one of the earliest vintages in some time. The fruit was in great shape, with some dimpling indicating full ripeness. We hand-picked the rows we had selected at dawn, with the moon waxing small in the west and the coyotes howling in the hills behind us. The fruit was cool and the juice in the tank was 25+ brix. The other fruit chemistry was also well balanced with a 3.63 pH and 0.5 TA. We de-stemmed and cold soaked for 48 hours before fermenting in open top fermentors. The punchdown regime was twice daily. Claude inoculated with D-254 yeast. Our barrel blend was 50% 2nd use American and 50% neutral. The wine was in barrel 36 months.
We find that the wine is opulent in red and black fruits with a full body for sipping alone or supping with meals. The finish lingers nicely without being overwhelmed in tannins. This is a well balanced wine. We have had wonderful feedback from friends and associates in the industry.