VINEYARD
High-elevation winegrowing requires a painstaking, labor intensive approach. Thin, rocky soils and steep slopes make water retention a challenge and erosion a threat, but the vines benefit from the struggle and produce concentrated flavors. The high altitude keeps midday temperatures cooler than those in the valley below, while the position above the fog line gives grapes longer daily exposure to sunlight. This regularly extends the growing season into November, and the increased hang-time results in peak ripeness and full varietal complexity.

WINEMAKING
We hand-harvested grapes during cool morning hours, at an average Brix of 26.5°. The wine was fermented in stainless steel and then underwent native malolactic fermentation in barrels to round acidity and softly integrate the vanillin character of French oak (42% new). After barrel aging for 20 months, the wine was bottled without fining or filtration.

WINEMAKER’S COMMENTS
For the 2016 harvest, we had an almost perfect spring, the growing conditions during the summer had minor extremes and the ripening period was almost as ideal. September had a brief late heat spike and a touch of rain fell in October, rounding out a great season. Our Malbec from our estate vineyard on Mt. Veeder shows notes of boysenberry, and sweet rhubarb followed by a hint of cedar with great acidity and lush mountain tannins.