Dark fruit, cola notes, and spice fill out the nose.
Succulent black cherry and plum dominate on the palate with layers of cigar tobacco and cardamom. Gorgeous acidity and depth.
Considered a quintessential Carneros AVA vineyard site, Lee Vineyard was planted in 1967 and the vineyard was replanted in the 1990s and early 2000s with Dijon, Pommard and Swan clones. Haire clay loam soil; exposure to the Petaluma wind gap and San Pablo Bay airstreams, creating temperate growing conditions. A warm Spring led to early bud break and bloom, while a cold May reduced fruit set and kept yields in check. Final ripening happened at a steady state and contributed to an early harvest with high fruit quality. Clones: 17% Pommard, 83% Swan
After night harvesting, the fruit from the Lee Vineyard has a short distance to travel—a quarter mile down the road to Saintsbury .
Each block remains separate and receives gentle handling from the sorting table to small open top fermenters for 5 day cold soak, 11 day total cuvaison. This is a site that requires cautious and gentle extraction regime for balanced tannins and bright acidity.
11 months in 22% new, 22% one year old, 56% neutral French oak barrels.