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Vineyard Site:
Calistoga, Napa Valley, California
Harvest Date:
September 5, 6 and 11, 2006
Brix:
22.4
(weighted average from all dates)
Total Acidity:
.66
pH:
3.35
Alcohol:
14.1%
Bottling Date:
March 14,2007
Release Date:
May 1, 2007
Total Production:
1150 cases
Vineyard Site: Work Vineyard has two soil types, Bale loam
and Dublin clay loam; the vines are on two different root stocks, C5
and 1103 Paulsen; and we have two ages of vines with a 3-year spread
between them. This makes for interesting farming, always a
challenge, but it adds to the complexity of the end wine.
Located at the north end of the Napa Valley at the foot of Mt. St.
Helena, this micro-climate is moderated by the cool evening breezes
from the Pacific Ocean. The fruit is grown on a two wire,
four-cordon trellis system. The canopy is supported on two
additional catch wires to allow sunlight and good air circulation in
the fruit zone. Sustainable farming practices are used.
Growing Season: The 2006 growing season started with bud
break on April 14th. This was a good 6 weeks later than normal
as we had such continuous rain all through March, that it set the
vines back. There was plenty of water for these vines, no
summer irrigating needed this year. As the water table
receded some, the vines started their growth with abandon!
Good size clusters and lots of leaves and canes. Leafing was
all important this year to maintain good air circulation and
sunlight. July gave us some very high temperatures which
helped accelerate the growth and get our vines back on normal track.
August had wonderful even temperatures to allow the clusters to hang
and ripen evenly throughout the vineyard. A bountiful crop
indeed!
Harvest: The grapes were picked in the early morning
hours of September 5th with 6.70 tons, September 6th with 7.75 tons
and then again September 11th with 4.81 tons.
Winemaking Notes: Producing
a wine with depth and character from a small 3-acre vineyard is a
unique opportunity. Our vinification practices are gentle and
straightforward, allowing the vineyard to show off its character.
Whole clusters are gently pressed in the bladder press producing 164
gallons of racked juice per ton. Fermentation: The juice settles
for 2 days, it was racked into a stainless steel tank and inoculated
with VL-3 yeast, a strain developed with an eye toward the fullest
expression of fruit in a variety like Sauvignon Blanc. Aging:
3-months of lees stirring with 25% of the wine being stirred twice a
week in 78-gallon stainless steel barrels to achieve a satisfying
level of creaminess that gives the finished wine good texture and
mouth feel. Cold stabilization and light fining before
bottling. Bottling: Sterile filtered and bottled March 14, 2007.
Total production: 1150 cases.
Tasting Notes: The
vineyard’s personality is bursting forth again with our 2006
vintage. The character of this wine is branded to the terroir
of this vineyard site. You cannot just make a wine to taste
like this; the stamp of this vineyard shows the full expression of a
sense of place in the glass. Fresh, bright aromas of Sauvignon Blanc
come wafting from the glass showing profiles of pink grapefruit and
zesty citrus. The mineral laced aromas of clean washed river
stone, a signature of this vineyard comes forth as your palate
embraces the wine. Fresh flavors of tangerine, pears, melon
and passion fruit make the texture and body vibrant and lively; the
long, round finish lingers and beckons one to drink more – the “WOW
factor”!
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