2013 was a superb growing season yielding high quality across both white and red grape varietals. It began with a mild winter and spring, with very little rainfall. This yielded balanced vineyard canopies and average crop size, with excellent concentration of flavors. Early bud break due to mild spring temperatures led to a harvest that started several weeks earlier than for the previous few vintages. The grapes matured slowly but steadily, achieving full flavor development and tannin maturity, two things we winemakers look for in determining the optimal pick date for our grapes.
Grapes were destemmed, but not crushed, to stainless steel fermenters and fermented on the skins for 8 days until dry. Lots with outstanding color and flavor were given extended skin contact of 20 to 40 days. The lots were pressed off to barrels to undergo malolactic fermentation. At the end of malolactic fermentation, individual barrel lots were racked off heavy lees. The barrels were washed with water and then the wine was returned to barrels for further aging. Individual lots were racked, blended, and returned to barrel. This wine was aged for 20 months total in a mix of French, Eastern European, and American oak barrels (36% new). The wine was then racked out of barrels in July 2015 for bottling.