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.
Harvested in September of 2015 the clusters were destemmed to tank on arrival to the winery. Once in tank, the wine fermented on the skins for approximately 14 days before the free run wine was drained to barrel. This wine was aged for 10 months in 30% new American Oak.
aged for 10 months in 30% new American Oak