The 2017 growing season began with sustained rainfall throughout January and February, replenishing soil nutrients and resulting in healthy, vigorous vines. In total our vineyards saw 80″of rain, a welcomed sight after five years of prolonged drought. Steady weather led to budbreak in mid-March, a return to normalcy compared to prior years. A summer of gradual warmth indicated a textbook growing season until July, when we experienced a period of sustained warmth. August delivered much-needed cooler weather, allowing the clusters to develop complex flavors while maintaining their signature acidity. Unpredictable spells of extreme heat throughout September created challenges for many vineyards, however our dry-farmed vines were perfectly suited to thrive in the conditions. Cooling marine air arrived just in time to bring our vineyards to ideal harvesting conditions as our 2017 growing season came to an end. Warmer temperatures in 2017 translated to a beautiful intensity of fruit and a supple, evolved texture. Already enticing in the glass, the wines will grow even more alluring as they age.
Grapes were harvested in the early morning hours to ensure the fruit arrived at the winery at cool temperatures. We pressed the grapes as whole clusters and
allowed the juice to settle for 24 hours before a gentle gravity transfer to French Oak barrels. After 100% native yeast fermentation, the wine continued to mature in-barrels: 100% French oak, 20% new for 14 months to allow the true expression of the vintage and varietal to stand out
- Aging100% French Oak, 20% new, for 14 months