Vineyard Notes

We had an unusually wet and very cool start to the year, which resulted in budbreak starting three weeks later than average. The vines grew slowly and continued to be on average several weeks behind normal. There were no major heat events in the summer and we patiently waited for the crop to ripen. After a few warmer days in mid-September we were able to harvest.

Production Notes

The fruit was harvested in the cool of early morning, and very gently whole cluster pressed. The juice was naturally cold settled then racked to French oak barrels. After a few days, fermentation began without the addition of commercial yeast. The fermentation proceeded slowly and was stirred twice to keep the native yeast thriving. The finished wine matured in oak for several months until it was ready for blending and bottling in the spring of 2024.

CASES: 236

Vineyard Notes

The late budbreak, very cool growing season, and larger than average crop all contributed to Graciano being picked more than a month later than average. We had ideal weather throughout the harvest period so the fruit came in looking beautiful.

Production Notes

We had more fruit than anticipated, which allowed us to experiment with pick dates and time in tank. The three different picks resulted in 4 separate lots. All the lots were sealed in tanks from 12-21 days to undergo carbonic fermentation. The partially fermented grapes were then pressed at about 10 brix, and finished fermentation in tank. After fermentation they were sent to neutral barrels to age for an additional 4 months before being bottled without fining or filtration.

CASES: 551

Vineyard Notes

Slow and steady, then all at once was the theme for 2021. Bud break started late (around the end of march) after a cool and dry winter and spring. Most of the growing season saw relatively mild temperatures, with very few days over 100 degrees. The reds took their time ripening, and the Syrah was harvested 12 days later than the year before. The fruit was quality and retained lovely flavors and aromatics.

Production Notes

Our first pick was separated into two lots, the first destemmed and placed in a bin for ferment, and the second 50% whole cluster in an open top tank. Both were healthy ferments, receiving daily pumpovers and eventually punchdowns. After four weeks on the skins they were pressed to oak. The second pick was 13 days later, and fermented 100% WC. After four weeks of foot stomping and pump overs, this was also pressed to French oak. All lots matured in oak until the spring of 2023 when it was blended and bottled.

CASES: 263