A complex wine with many layers. The 2018 Basic Black has a dark fruit
profile with aromas of blackberry, sarsaparilla, cocoa, wild iris, and earthy undertones.
Flavors of dark
chocolate and dark fruits are integrated with big mid palate tannins which lead to a long age worthy finish.
Seamless season of heavenly hangtime and phenomenal phenolic development. February
saw abundant rains, followed by lots of filtered light in spring and early summer. Both bud break and
flowering occurred a bit late, but under ideal weather conditions, creating plentiful and even fruit set. Summer
brought generous sun during the day and cooler marine influences, virtually uninterrupted by major heat
spikes. The relatively mild summer followed by extended fall sunshine and moderate heat created near-ideal
conditions for winemakers to allow their fruit to accumulate flavor complexity with gradual increases in sugar
levels. Volume is looking great, up 20-30% increase over average crop quantity
The individual lots of multiple varietals coming from multiple vineyards were added together
in one tank for a co-fermentation. The must was cold soaked at 50 ° F for 4 days until the last lot was ready
for harvest and added in. At this time, the must was inoculated with a commercial yeast strain. Fermentation
was complete after 14 days in an open top tank with two to three punch downs per day for color and tannin
extraction. Maximum fermentation temperature was 86 ° F. The wine was lightly pressed to 30% new
Burgundy oak barrels. Malolactic fermentation was completed in barrels. The wine was aged in barrels for 17
The wine was aged in barrels for 17 months.