Notes from the winery
The 2016 growing season was near perfect. Another mild winter with enough rain led to an early start in the Spring that was followed by a relatively uneventful summer. This gave the grapes a longer hang time and the chance to develop flavors more gradually. Our Carneros fruit was well off the vines before the rainstorm in October and the quality and yields were both high. We harvested block 19- Pommard clone in the middle of the night on September 10. The Brix was 24.2 with nice acidity to balance. We de-stemmed the clusters and then dumped the whole berries into a small open topped tanks. After a 5 day cold soak, the yeasts began chomping away at the sugars- beautiful wild fermentation once again! Manual punching down (or stomping) occurred 2 to 3 times a day for about 2 weeks until the wine went dry. It was then barreled down into about 40% new French oak and laid to rest until bottling 11 months later.
Only 125 cases produced