The 2017 Rosé of Pinot Noir turned out exactly as we had hoped. By treating the fruit and fermentation like a white wine, we ended up with a very fresh and fruity well balanced rose. Strawberries dominate the nose and palate with very subtle hints of cherries. Very clean on the palate with a perfect level of acid to allow the wine to be served either by itself or with a meal.
Our Pinot Grigio is crisp and refreshing on the palate with notes of lemon, lime and grapefruit. Our Pinot Grigio is typically picked early in the ripening process in order to encourage citrus flavors and acid balance. The grapes are night-harvested in August with an average brix of 21.5. After a gentle crush, the resulting must is immediately pressed and cold fermented in stainless steel until dry.
Our Viognier is a rich, velvety white wine with notes of peach, pear, and apricot. The majority of fruit comes from our River Junction Vineyard and averages 26 Brix at harvest. The juice is cold fermented in stainless steel to retain the unique fruit characteristics of Viognier.
Rich and decadent, our Chardonnay is full of pear, melon, and peach flavor. We generally harvest in August with an average Brix of 23.7. The wine is cold fermented in stainless steel and filtered prior to oak aging. Approximately two thirds of the wine was allowed to go through malolactic fermentation to add complexity and a creamy texture.Our blend is 94% Chardonnay with a small amount of Muscat Canelli and Chenin Blanc added for aromatics.
Our Cabernet is dark garnet in color with juicy flavors of blueberry, blackberry, and black cherry. Most of the fruit for our Cabernet Sauvignon comes from the Lodi AVA, with the remainder coming from sustainable vineyards within the Valley. We generally harvest our Cabernet in late September. After 7-9 days of fermentation on the skins, the resulting wine is pressed and finishes fermentation in stainless steel tanks. The wine is then aged on new and used French and American oak for 4-6 months.
Our Pinot Noir is light purple in color and bursting with flavors of ripe red cherry, strawberry cream, and raspberry notes. The grapes for our Pinot Noir are generally harvested between August and September, with an average Brix of 25.1. After fermenting on the skins for 6-9 days, the must is pressed and the resulting wine finishes fermentation in stainless steel tanks.
Our Merlot is medium-ruby in color with flavors of blackberry, vanilla cream, and baking spices. We typically harvest Merlot in October, with an average Brix of 26.8. After fermenting on the skins for 6-9 days, the must is pressed and the resulting wine finishes fermentation in stainless steel tanks. The wine is aged on a combination of new and used French and American oak for 6 months.