The 2015 growing season in Napa Valley started out with unseasonably warm temperatures in late winter and early spring, which resulted in early bud break and bloom. A warm winter followed by colder temperatures in May resulted in a smaller crop than the previous three vintages. While drought was of great concern, the lack of water resulted in small grape clusters with highly concentrated flavors. This vintage will be remembered for its high-quality fruit, but low yields.
After the fruit was received at the winery it was destemmed directly to tank where it was fermented for 12 days, at which point the free-run wine was drained from tank and racked to barrel. This wine was aged in 50% new French and Hungarian Oak for 20 months before being racked back to tank for bottling. This wine was racked quarterly during the first year.
20 months French & Hungarian Oak 50% New