Vineyard

The mild, dry Winter of 2015 led to an early start to our growing season. Cold temperatures in May adversely affected the bloom which led to a smaller crop. Moderate Summer days allowed the grapes to ripen slowly and evenly. Harvest began on September 14.

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 2017, we blended 10% Cabernet Sauvignon and 5% Petit Verdot with 85% Malbec. We continued to barrel-age the wine until it was bottled in August 2017.

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2015 and here are our notes: Blackberry coulis, violets, new leather, fresh mint and cola aromas. Soft entry. Fennel salami, Niçoise olives, nutmeg and sweet vanilla.

At Harvest:

24.3° Brix sugar
0.61 g/100 mls acidity
3.43 pH

At Bottling:

14.1% alcohol
0.59 g/100 mls acidity
3.66 pH