Lytton Springs 2016

69% Zinfandel, 23% Petite Sirah, 6% Carignane, 2% Mataro (Mourvedre)

AWARDS

95 Points – Antonio Galloni, Vinous Media

94 Points – James Suckling

94 Points – Jeb Dunnuck

92 Points – Robert Parker's Wine Advocate

92 Points – Tim Fish, Wine Spectator

VINEYARDS

Lytton Springs Vineyard is located on the bench and hills separating Dry Creek and Alexander
Valleys, just north of Healdsburg, Sonoma County. Soils: Varied, with a predominance of gravelly clay; gravelly clay loam on hillsides. Age of Vines: Lytton East: zinfandel, petite sirah, and carignane planted 1901 (32 acres) and 1910 (11 acres); zinfandel and petite sirah, planted 1997-1998 (5 acres), Lytton West: zinfandel, petite sirah, carignane, re-planted 1953 – 1968 (26 acres); zinfandel and petite sirah, planted 1980’s (2.5 acres); zinfandel and petite sirah planted in 1990’s (42.8 acres); zinfandel, petite sirah, and carignane, in 2000’s (60 acres). Yields: 1.5 - 3.5 tons per acre. 

WINEMAKING

Fermentation: Full crush - 100% Natural primary and secondary; pressed at eight days.
Barrels: 100% air-dried american oak barrels (15% new; 45% one, two and three years old; 40% four and five years old). Aging: 14 months in barrel
Hand-harvested, sustainably grown, estate grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 parts per million at crush, 71 ppm over the course of aging); 0.3% water addition; pad filtered at bottling.

TASTING NOTES

Complex aromas of vanilla, raspberry and black pepper. Full bodied with firm acidity, focused blackberry fruit and an elegant lingering finish. 

 

TECHNICAL INFORMATION

Region: Dry Creek Valley, California

Alcohol: %14.4

Harvest Dates: 29 August - 15 September
Grapes: Average Brix 24.8˚

Closure: Cork

First Vintage: 1972

RSD 11,600

Geyserville 2016

73% Zinfandel, 17% Carignane, 7% Petite Sirah, 3% Alicante Bouschet

AWARDS

96 Points – James Suckling

95 Points – Antonio Galloni, Vinous Media

95 Points – William Kelley, The Wine Advocate

95 Points – Jeb Dunnuck

VINEYARDS

Geyserville Vineyard is located on the Western edge of Alexander Valley, Sonoma County
Soils: Gravelly loam
Age of Vines: Youngest 15 years; oldest over 125 years; sixty percent 50 years or older.
Yields: 2 - 3 tons per acre

WINEMAKING

Sustainably farmed, hand-harvested estate-grown grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush; 180 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions. Fermentation: Full Crush, 100% floating cap. Natural primary and natural secondary
(malolactic) fermentations; daily pump-overs; pressed at 9 days.
Barrels: 100% air-dried american oak barrels (20% new, 6% one, 9% two, and 65% three and four years old.) Aging: Twelve months in barrel

TASTING NOTES

Saturated ruby in color. Plum and black cherry fruit aromas, mint, and gravelly earth. Ripe bramble fruit on entry, balanced acidity, and elegant tannins. Long finish.

 

TECHNICAL INFORMATION

Region: Alexander Valley, California

Alcohol: %14.5

Harvest Dates: 6 - 30 September
Grapes: Average Brix 24.9˚

Closure: Cork

First Vintage: 1966

RSD 11,850

Estate Cabernet Sauvignon 2015

81% Cabernet Sauvignon, 16% Merlot, 2% Petit Verdot, 1% Cabernet Franc

AWARDS

94 Points – Jeb Dunnuck

92 Points – Antonio Galloni, Vinous Media

VINEYARDS

The Monte Bello vineyard, located only 15 miles from the Pacific Ocean, is part of the Santa Cruz Mountains AVA, California’s coolest cabernet producing area. The Monte Bello vineyard ranges in elevation from 400 to 800 meters above sea level and is composed of unique green stone and clay soils layered over decomposing limestone. Limestone is not found in the well-known Cabernet producing areas of Napa and Sonoma Valleys, making the soil composition at Monte Bello a unique and important contributor to the wine’s distinctive character. The combination of elevation, cool climate, and soil produces a wine that is impeccably balanced and destined for long-term aging, with firm acidity and a consistent streak of minerality.
 

VINTAGE

A dry, warm, winter brought an early start to the growing season but late spring storms severely cut yields. Warm days and nights through summer ripened the grapes for a September harvest. Pump-overs, during fermentation, were reduced to maintain balanced tannins. The most sensuous lots were selected during the assemblage tasting in January. The intense fruit of this fine vintage will support further development over the next fifteen years.

WINEMAKING

Sustainably farmed, hand-harvested, estate-grown grapes; destemmed and sorted; fermented on the native yeasts; full malolactic on the naturally occurring bacteria; 0.18g/L calcium carbonate to moderate high natural acidity in four of twenty distinct parcels; minimum effective sulfur (35ppm at crush, 59 ppm during aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions. Grapes destemmed, and sorted ; 100% whole berries fermented on the native yeasts. Pressed at six days. Natural malolactic initiated in tank, finished in barrel with additional 18 weeks of lees contact. 

100% air-dried american oak barrels; (45% new, 17% one year old, 38% two and three years old).

TASTING NOTES

Opaque purple in color. Aromas of cassis, anise, and clove spice from barrel aging. Blackberry fruit on entry, fine grain tannins, black olive, and forest floor. A long finish. 

 

TECHNICAL INFORMATION

Region: Monte Bello Vineyard, Santa Cruz

Alcohol: %13.5

Harvest Dates: 9 September - 9 October
Grapes: Average Brix 24.2˚

Closure: Cork

First Vintage: 1962

RSD 14,520

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