Casa Verde Vineyard, Mendocino
Picked in the early hours of October 13, 2016 at 23.2° Brix and a pH of 3.31. The yield was about 1.2 tons per acre. After sorting, this wine was destemmed allowed to ferment on native yeasts. We pressed the wine into neutral French oak barrels for ten months and bottled the wine in late August 2017. The finishing pH is 3.42 with a TA of 6.2.
Dusty boysenberries, cassis, bergamot and dried kelp aromas. A rich texture with a persistent core of wet granite and iron minerality. Lively red raspberry, dried cranberry and Santa Rosa plum on the palate with a smooth yet gripping mouthfeel. A balanced tannin structure flows long into the finish.
Broken Leg Vineyard, Mendocino
Picked on October 1, 2016 at 24.2° Brix and a pH of 3.68. The yield was a little over two tons per acre. Sorted and gently destemmed, with about 10% stem inclusion. After four weeks on the skins we pressed this into two neutral French oak barrels on October 29, 2016. After eleven months in barrel, we bottled 53 cases in early September, 2017. The finishing pH is 3.74 with a TA of 5.5.
From the only Syrah vineyard in Anderson Valley. Black cherry, pomegranate, leathery and cured salami aromas. A core of flinty graphite umami supports layers of marionberry compote, sautéed chanterelles and black trumpet mushrooms and a medium tone, with silky tannins enhancing the finish.