The grapes are from the Stipp Ranch outside of Ukiah in Mendocino County. They were picked September 23 at 23.1 Brix. After being destemmed, they were moved to tank with a must pump and copious amounts of dry ice, where they sat on the skins at 45°F for approximately 20 hours. The juice was then pressed from the skins, racked after cold settling and allowed to warm up. After inoculation, a slow crawl of fermentation began and lasted approximately one month. The wine was moved to stainless steel barrels before the finish of fermentation, where it stayed until bottling and release in April 2014.
The 2013 harvest was unbelievable in many ways, even coming after the amazing 2012 vintage. The near floods at the end of 2012 set us up nicely to weather the very dry season of 2013. The growing season started earlier, giving us plenty of time to ripen another solid crop. Harvest was a dream: it was the first vintage in a long time where the moderate temperature meant winemakers were truly able to take their time—neither rain nor heat spikes got in the way of bringing in nearly perfect grapes.
This wine goes great with spicy, ethnic foods.