Vineyard

The Winter of 2019 was cold (in the low 20’s) and wet (our rainfall total was 55”; average is 36”). Summer temperatures were perfect with warm days and cool nights. The ideal growing season delayed harvest. We were fortunate to get all of our Malbec into the winery before the Kincade Fire hit. We harvested on October 16.

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 which lasted two weeks.  

Following the Bordeaux tradition of extended maceration, the wine remained on the skins for another three 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 2021, we blended 8% Cabernet Sauvignon and 7% Petit Verdot with 85% Malbec. We continued to barrel-age the wine until it was bottled in August 2021 .

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2019 and here are our notes: Blackberry compote, violets, India ink, cola berries and nutmeg. Round, jammy on the palate with flavors of coppa, cardamom, Bing cherries, juniper berries and dark chocolate.

At Harvest:

24.6° Brix sugar
0.62 g/100 mls acidity
3.56 pH

At Bottling:

14.4% alcohol
0.66 g/100 mls acidity
3.67 pH