black fruit, blueberry, and earthy undertones with wisps of brighter cherry fruit
dusty tannins, ample juicy fruit .
The 2013 winegrowing season at Tournesol was outstanding. A warm, dry spring brought early bud break, helped with canopy vigor and berry size and created ideal conditions for bloom and fruit set. Temperatures remained moderate throughout spring and summer with uniform growing days, resulting in even ripening and exceptional flavor development. At harvest, the fruit showed great balance of acidity and sugar, beautiful color and developed tannin structure.
The cooler, sunny weather in October allowed the Petit Verdot and Cabernet Franc still on the vine to linger longer, developing more flavor maturities. Harvest of the Malbec began on September 14th followed two weeks later by the Cabernet Sauvignon. The grapes were immediately taken to the winery and de-stemmed into small, open-top microvinification bins where the juices and skins fermented and macerated between 16 and 35 days, dependent on variety and vineyard block. Each bin received hand punch-down treatments and was monitored daily by winemaker Ken Bernards. Once fermentation was complete, the wine was racked into thin-staved new French oak barrels selected from an array of forests with various toast levels for up to 21 months. Proprietors Bob and Anne Arns’ original concept in planting the vineyard was to create a mosaic of Bordeaux red varieties that could be fashioned into an individual wine.
20 months in new French oak
Opaque ruby core with bright purple rim.