Harvest
In 2016, California experienced a fifth year of severe drought conditions, resulting in small grape clusters with tiny berries. Yields were slightly higher than in 2015 as the vines were more in balance. Moderate summer temperatures allowed sugar levels and flavor development to progress slowly and evenly. A few brief heat spikes gave way to a cooler than normal August, allowing for longer hang times without rapid sugar accumulation.
Bottling
Bottled unfined June 2017.
Winemaking
Each component in this blend was fermented separately in French oak barrels with 30% new oak. Lees were stirred regularly during the first three months of fermentation and aging. Malolactic fermentation was allowed to complete in barrel.
• Pressed whole-cluster
• Fermented in French oak barrels
• 100% malolactic fermentation
• Native yeast
Aging
10 months in 30% new French oak barrels.
