TateDog Wines

SF Chronicle GOLD medal winner 2011

Barrel fermented, rich, round, beautifully balanced

130 cases(Sold out)

We hand picked the rows we had selected October 7^th which was about 2 weeks later than average for the vineyard. As the leaf cover was close to perfect (1 leaf layer over the clusters)the vineyard had only been hand combed to assure each shoot had its own spot in the sun. This saved us from some of the late season hot spells that fried some of our friends in the industry who were trying to speed harvest by pulling leaves late. As a result, we had our usual 10-15% russeted fruit was with a few raisins within the clusters indicating full ripeness. The pick was just after light in the AM and cool when we got the fruit off getting to the winey at 8 AM. The juice in the tank was 25.0 brix. The other fruit chemistry was also well balanced with a 3.66 pH and 0.6 TA. We whole cluster pressed and settled the juice overnight before Claude inoculated ½ the juice with Cepage CH and ½ with CY3079 yeasts and moved to barrel for fermentation. Our barrel blend was 60%  2^nd and 3^rd fill American, 10% 2^nd fill French oak and 10% new Hungarian. The French being (Francoise Freres), the American being World Cooperage and the Hungarian Trust.  All were medium toast. As usual the wine was in barrel Sur Lie for 10 months with the lees being stirred weekly. While this is extremely laborious(and costly), we hope you find that the palate has been enriched both texturally and organoleptically (taste). The wine is 100% ML positive which also helps with the richness on the palate.

We find that the wine is, round, fleshy and succulent, has a rich entry thru finish, with tropical fruits, a hint of flint, citrus crème brulee and honey notes. The butterscotch and nut on the finish lingers pleasantly. The wine is dry with a bit of pleasant barrel sweetness. The acidity is balanced and the wine is rich enough to go with the fat of a ribeye very nicely.  You can enjoy a fair amount in one sitting without feeling engorged.

Buon Giorno   Mike                                                                       Tatedog@ pacbell.net

50 cases

This is a small lot wine that we picked in late October in what was one a fairly normal year. The fruit was in great shape with some dimpling indicating full ripeness. We hand picked the rows we had selected at dawn, with, a faint new moon waxing in the east. The fruit was cool and the juice in the tank was 25+ brix. The other fruit chemistry was also well balanced with a 3.60 pH and 0.55 TA. We destemmed 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% 2^nd use American and 50% 2^nd use French so as not to overwhelm the fruit. The wine was in barrel 30 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. We feel this is a very nice, well balanced wine. We have had wonderful feedback from friends and my associates in the industry.

Buon Giorno,   Mike                                                                                                                                               TateDog@ pacbell.net

Barrel fermented, rich, round, beautifully balanced

130 cases

We had hand picked the rows we had selected September 20^th which was close to average for the vineyard. The vineyard had been primarily leafed on the north side only; so about 10-15% of the fruit was russeted with a few raisins within the clusters indicating full ripeness. This year we had again leafed both sides in 10% of the rows and in an attempt to pickup a little more caramel flavor. The pick was not early in the AM but still very cool when we got the fruit off, maybe 10 AM when the fruit got to the winery. The juice in the tank was 25.4 brix. The other fruit chemistry was also well balanced with a 3.6 pH and 0.6 TA. We had whole cluster pressed and settled the juice overnight before Claude inoculated ½ the juice with Cepage CH and ½ with CY3079 yeasts and moved to barrel for fermentation. Our barrel blend was 60%  2^nd and 3^rd fill American, 10% new French oak and 10% 1 year old Hungarian. The French being (Francoise Freres), the American being World Cooperage and the Hungarian Trust.  All were medium toast. As usual the wine was in barrel Sur Lie for 10 months with the lees being stirred weekly. While this is extremely laborious(and costly), we hope you find that the palate has been enriched both texturally and organoleptically (taste). The wine is 100% ML positive which also helps with the richness on the palate.

We find that the wine is, round, fleshy and succulent, has a rich entry thru finish, with tropical fruits, a hint of flint, citrus crème brulee and honey notes. The butterscotch on the finish lingers pleasantly. The acidity is balanced and the wine is rich enough to go with the fat of a ribeye very nicely.  You can enjoy a fair amount in one sitting without feeling engorged.

Buon Giorno,   Mike                                                                                                                                             Tatedog@ pacbell.net

Barrel fermented, rich, round, beautifully balanced
100 cases

We hand picked the rows we had selected October 10th at dawn. As I remember there was almost no moon and we had to wait for light. The vineyard had been leafed on the north side only; so about 10-15% of the fruit was russeted with a few raisins within the clusters indicating full ripeness. The fruit was very cool and the juice in the tank was an even 26 brix. The other fruit chemistry was also well balanced with a 3.53 pH and 0.59 TA. We whole cluster pressed and settled the juice overnight before Claude inoculated ½ the juice with Cepage CH and ½ with CY3079 yeasts and moved to barrel for fermentation. Our barrel blend was 80% American and 20% French oak. The French being a new (Francoise Freres),  and the American one and two year old World Cooperage.  All were medium toast. The wine was in barrel Sur Lie for 10 months with the lees being stirred weekly. While this is extremely laborious, we hope you find that the palate has been enriched both texturally and organoleptically (taste). The wine is 100% ML positive which also helps with the richness on the palate.

We find that the wine is, round, fleshy and succulent, has a rich entry thru finish, with tropical fruits, a hint of flint, citrus crème brulee and honey notes. The butterscotch on the finish lingers pleasantly. The acidity is balanced and the wine is rich enough to go with the fat of a ribeye very nicely (Sorry vegetarians).  You can enjoy a fair amount in one sitting without feeling engorged. We have had wonderful feedback from customers, friends and my associates in the industry.