Vineyard

Substantial Winter rains and cool temperatures delayed the start of the growing season. Mild Summer temperatures allowed the grapes to ripen slowly and develop rich flavors. Harvest began on October 12.

Cellar

This red wine was produced by fermenting the juice with its skins to extract the color and flavor. CO₂ gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the “cap”. To ensure thorough extraction, we pumped juice from the bottom of the tank and sprinkled it over the cap several times a day throughout fermentation.  

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 the Spring of 2013, we blended 5% Cabernet Sauvignon and 10% Petit Verdot with 85% Malbec. We continued to barrel-age the wine until it was bottled in August 2013.

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2011 and these are our notes: Cola, dried cherries, cigar box, brambles and juniper berries aromas. Soft entry. Notes of milk chocolate, fig compote, mint and port.

At Harvest:

22.4° Brix sugar
0.56 g/100 mls acidity
3.73 pH

At Bottling:

13.1% alcohol
0.58 g/100 mls acidity
3.74 pH