The grapes used to produce this wine are from an A-list of Napa Valley growers, including: our Sequoia Grove and Tonella estate vineyards, Stagecoach, Morisoli, Lamoreaux, Beckstoffer George III, Cunat, Healy, Christian, and Madrigal. Each site was harvested on its own timeframe, between September 18 – November 5, at a Brix between 22.5 and 31.2. The fruit was hand sorted before undergoing a 1-2 day cold soak and small-batch fermentation employing an assortment of French yeast strains. The wine was gently pumped over 2-3 times per day during primary fermentation. The wine underwent malolactic fermentation in barrel, where it aged 20 months before being racked three times and bottled June 2011. The finished wine then rested in our underground cellar until its release in March 2012.
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