Grapes were primarily estate-grown from the Home Ranch, River Road, Lone Oak and San Lorenzo vineyards in Alexander Valley, and the Cortina vineyard in Dry Creek Valley. Aggressive hand canopy management was maintained with a green harvest and veraison thinning performed to ensure even ripening.
Vinification: During fermentation the must was divided into three parts and each was vinified in a different way. 25% of the grapes were punched-down by hand in small open-top fermenters, 50% went under pump-over fermentation in closed-top stainless steel tanks with delestage and the remaining 25% was fermented in stainless steel rotary-tank. Fermentation on the skins lasted 8-12 days. The wine was barrel aged for 10 months in 75% American and 25% French oak.
Tasting Notes: Full of the spicy, lush black fruit of the Alexander Valley. Briary and raspberry flavours emerge on the palate along with the structure of the cooler Dry Creek Valley. Balanced and elegant.
