Vineyard

Early Winter rains (over 25 inches) and frosty mornings marked the beginning of 2013. Mild Summer temperatures allowed the grapes to ripen slowly and intensify the flavors. Harvest began on October 21.

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 2015, we blended 13% Cabernet Sauvignon and 3% Petit Verdot with 84% Malbec. We continued to barrel-age the wine until it was bottled in August 2015.

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2013 and these are our notes: Juniper berry, blueberry jam, fresh mint, forest floor and cola spice aromas. Complex flavors of Speck, star anise, toast and bittersweet chocolate.  

At Harvest:

24.0° Brix sugar
0.64 g/100 mls acidity
3.40 pH

At Bottling:

14.2% alcohol
0.65 g/100 mls acidity
3.65 pH