Vineyard

Heavy Winter and Spring rains (over 48 inches) replenished our water table and nourished our vines. Summer temperatures were mild, allowing the grapes to ripen slowly and develop intense flavors. Harvest began on October 6.

Cellar

To produce this vintage of Next Red, we fermented the juice with the skins to extract their color and flavor. CO2 gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top, forming the “cap”. We pumped juice from the bottom of the tank and sprinkled it over the cap throughout fermentation to ensure thorough extraction.

Following the Bordeaux tradition of extended maceration, the wine remained on the skins for another two weeks to soften its young tannins. Next the wine was moved into our caves for barrel aging. During its first Winter, the wine underwent malolactic fermentation to lower its acidity and add richness. After many tastings in January 2012 we blended 9% Cabernet Sauvignon and 5% Petit Verdot with 86% Malbec. We continued to barrel age the wine until it was bottled in August 2012.

Drinkability

At a tasting in August 2023, we tasted the 2010 and here are our notes: Blueberries, dried cherries, earthy, fig jam and prosciutto aromas. Medium weight, chewy midpalate with anise, black pepper, cedar, Mountain Sage and toasted bread notes. 

At Harvest:

23.8° Brix sugar
0.78 g/100 mls acidity
3.37 pH

At Bottling:

14.1% alcohol
0.66 g/100 mls acidity
3.66 pH