2011 in Napa Valley was a challenging season, with cooler temperatures and October rain. We were fortunate to pick the day before the rain, and again at the end of the month after a second heat spike that provided ideal ripening. This resulted in an opportunity to create a stellar wine with soft tannins yet strong structure. While the 2011 is approachable early, it has a delightfully delicate nose, tastes of red and black fruits, chocolate, and attractive charcoal, and should cellar well into the next decade.
We hand sorted our grapes both prior to and after de-stemming, and following a four day whole berry maceration and cold soak, we began primary fermentation. After nearly three weeks, the wine was gently pressed-off and racked to the finest 36 month-aged tight grain French Oak barrels to complete a slow secondary fermentation for another few months. After 20 months in barrel, we blended the final wine at the beginning of June and returned the wine to barrel for an additional two months to allow the flavors and components of the individual varietals to marry.