Vintage Summary

The 2016 growing season was characterized by better than average winter rainfall returning to the Cienega Valley, because of the persistent El Nino conditions. This resulted in a recovery year for the vines, with stronger growth, but no yield increase. Cool nights were the norm throughout August, with a heat spike in early September to finish off ripening. The grapes were harvested on September 10th.

Winemaking

The grapes were picked by hand and clusters infected with noble rot were retained, about 1% botrytis. At the winery the grapes were given 24 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.  After a 36 hour cold settle in tank, the clean juice was racked off the solids to another tank for spontaneous fermentation. The wine was sulfured post completion of secondary fermentation with elevage in tank on fine lees. Racked off fine lees a month prior to bottling. Unfined and unfiltered. The only addition we ever use is sulfur.  Bottled June 27th, 2017. 117 cases produced.

Wine Stats

Brix at harvest: 21.1

Titratable Acidity: 6.5 g/L

pH: 3.25

Residual Sugar: 0.6 g/L

Alcohol: 12.7%