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 increased which led to increased humidity in the coastal valleys.  As a result, botrytis cinerea, or noble rot, was 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 only healthy, fully ripe grapes were selected. 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.  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 neutral oak puncheons for spontaneous fermentation. The wine was sulfured post completion of the secondary (malolactic) fermentation with elevage on fine lees.  Racked to tank one month prior to bottling, un-fined, unfiltered, un-stabilized. The only addition we ever use is sulfur.  Bottled June 4th, 2015. 

Wine Stats

Brix at harvest: 21.0

Titratable Acidity: 8.3 g/L

pH: 3.09

Residual Sugar: 2.2 g/L

Alcohol: 12.8%

Filtration: none

Fining: none