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We hand picked the rows we had selected October 7th<\/sup> 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 \u00bd the juice with Cepage CH and \u00bd with CY3079 yeasts and moved to barrel for fermentation. Our barrel blend was 60% \u00a02nd<\/sup> and 3rd<\/sup> fill American, 10% 2nd<\/sup> fill French oak and 10% new Hungarian. The French being (Francoise Freres), the American being World Cooperage and the Hungarian Trust.\u00a0 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.<\/p>\n <\/p>\n We find that the wine is, round, fleshy and succulent, has a rich entry thru finish, with tropical fruits, a hint of flint, citrus cr\u00e8me 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<\/span> nicely.\u00a0 You can enjoy a fair amount in one sitting without feeling engorged.<\/p>\n Buon Giorno\u00a0\u00a0 Mike\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Tatedog@<\/strong> pacbell.net<\/p>\n","protected":false},"excerpt":{"rendered":" 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 7th which was about 2 weeks later than average for the vineyard. As the … Continue reading