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.
Following heavy rains in February, Carneros budbreak began the last week of that
month. With fully saturated soils and warmer than usual temperatures, the vines
brought the 2014 fruit to maturity with great concentration and ample tannins.
64% Pommard, 27% Swan, 9% Dijon 115
After night harvesting, the fruit from the Lee Vineyard has a short distance to
travel—a quarter mile down the road to Saintsbury .
From there, 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.
10 months in 25% new, 28% one year old, 47% neutral French oak barrels .