Palate
The unique terroir of our rugged high elevation vineyard naturally developed distinct concentrated fl avors of huckleberry and bittersweet chocolate. Asian spice is combined with typical Mt. Veeder acidity and tannin structure, culminating in the overall lush characters of a 2013 vintage wine
Growing Conditions
High-elevation winegrowing requires a painstaking, labor-intensive approach. Thin, rocky soils and steep slopes make water retention a challenge and erosion a threat, but the vines’ bene ficial struggle produces tiny berries with unusually concentrated flavors. The high altitude keeps midday temperatures cooler than those in the valley below, while the position above the fog line gives grapes longer daily exposure to sunlight. This regularly extends the growing season into November, and the increased hang-time results in peak ripeness and full varietal complexity.
The 2013 growing season was another near perfect year. With only a day or two approaching 100 degrees, temperatures were steady and in the sweet spot of 85-95F. Dry conditions throughout allowed for ideal maturation and flavor concentration.
Harvest
We hand-harvested grapes into lug boxes during cool morning hours, at an average Brix of 27.9°.
Bottling
After barrel aging for 20 months, the wine was bottled without fining or fi ltration.
Winemaking
The wine fermented in stainless steel and then underwent native malolactic fermentation in barrels to round acidity and softly integrate the vanillin character of French oak (65% new).
Aging
20 months in French oak (65% new)
