Mount Veeder Winery

California

Mount Veeder Reserve Red Blend Napa Valley

Mt. Veeder

$100 USD

Release Price

Drink Window

14.5%

ABV

3.82

pH

6.3

TA

RS

Nose

Concentrated layers of cassis, fig, and black plum with hints of dark coffee, sweet herbs, cedar, and anise.

Palate

The dense, full body introduces a harmony of flavors, including black cherry, toffee, dark chocolate, and warm spice notes. Powerful yet supple tannins present an elegant texture. A long finish with ripe plum, mocha, graphite, and bay.

Growing Conditions

Our Mount Veeder vines speak a language all their own. The elevation, a lofty 1,500–1,600 feet above sea level, creates unique and rugged growing conditions that encourage vines to struggle, producing a low yield of high-quality fruit. Becoming fluent in that language, fully understanding all of its subtleties and nuances, is the trick to making great wine from high-altitude mountain vineyards. Over the years, we have come to know the contours, dips, and ridges of the mountain—and the sequence of ripening that is the key to it all.

The 2013 vintage gave us near-perfect growing conditions that led to an early harvest. Spring conditions were warm and dry, leading to an early bud break and very even set. Aside from one hot spell at the end of June, temperatures remained moderate throughout spring and summer. With only eight inches of rain from January through June, the vines had less green growth and an earlier turn to fruit development. Early October saw a major north wind event, bringing dry air off the arid northern California interior down across the coastal areas. Humidity during October 3–7 was very low (single digits), with strong winds buffeting all of Napa.

Harvest

Thirsty vineyards prompted harvest to accelerate even more than usual. In seven days, we brought in about 24% of our fruit. Harvest of our hillside fruit on Mount Veeder began September 14 and ended October 19, well ahead of our usual schedule. As harvest progressed, we became more and more aware that the color and intensity of Bordeaux reds in the 2013 vintage would create a truly phenomenal vintage.

Winemaking

Pre-fermentation cold soak of four days to enhance color and body. Fermentation and maceration averaging 24 days to build structure and integrate mouthfeel.