Vintage Summary

The 2014 growing season started off with another winter of below average rainfall and warmer temperatures. This resulted in another consecutive year with early bud-break, around the end of March. Spring progressed quickly, and the warm temperatures during flowering achieved great fruit set. As the summer progressed, oceanic temperatures along the south and central CA coast increased, which led to increased humidity in the coastal valleys. As a result, botrytis cinerea, or noble rot, formed in many clusters.  The grapes were fully ripened almost two weeks earlier than 2013, and were harvested on September 9th, 2014 under the harvest moon.

Winemaking

The grapes were picked by hand and clusters infected with noble rot were separated in the vineyard. At the winery the grapes were given twelve hours of whole cluster maceration to extract tannins, aroma, and flavor compounds in the skins, followed by pressing the grapes.  No sulfur was added to allow the juice to oxidize slightly.  After a 36 hour cold settle in tank, the clean juice was racked off the solids to another tank for spontaneous fermentation.  The botrytis juice was pressed and vinified separately. The wine was sulfured post completion of primary fermentation with elevage in neutral barriques on fine lees.  Racked to tank two months prior to bottling, cold stabilized and filtered. The only addition we ever use is sulfur.  Bottled June 4th, 2015. 

Wine Stats

Brix at harvest: 20.9/22.0 (botrytis)

Titratable Acidity: 8.9 g/L

pH: 3.01

Residual Sugar: 2.0 g/L

Alcohol: 12.7% 

Filtration: sterile

Fining: bentonite clay (for botrytis)