Vineyard

2017 was a great Winter with plenty of rain and cold temperatures. By April, our year-to-date rain total was 63”. With the exception of a few hot days in June and then again in early July, we had moderate Summer temperatures allowing the grapes to ripen evenly. We began harvest on October 11.

Cellar

To produce red wine, we fermented 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 2019, we blended 17% Cabernet Sauvignon and 3% Petit Verdot with 80% Malbec. We continued to barrel-age the wine until it was bottled in August 2019.

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2017 and here are our notes: Beef tartare, Mission fig, black cherries, cola berries and hickory. Well-balanced with flavors of violets, fresh mint, juniper berries, black tea and toast.

At Harvest:

23.5° Brix sugar
0.63 g/100 mls acidity
3.35 pH

At Bottling:

14.3% alcohol
0.59 g/100 mls acidity
3.59 pH