The Vintage: The drought continued across Northern California in 2009. Winter rains were light and water remained scarce throughout the growing season. For the second consecutive year, a mid-May heat wave brought some of the highest temperatures we would see all summer. The rest of the summer was relatively cool and ripening proceeded at a leisurely pace. Harvest began in mid-September and finished on October 22. This year will be remembered for two dramatic harvest weather events – a late September heat wave that risked pushing sugars too high, and the biggest October storm in over forty years. We were fortunate to have most of our warmest blocks harvested before the heat wave and all of our delicate varietals in before the storm. In spite of the unusual weather, it was a balanced vintage that produced outstanding wines.

Vineyards: DuPratt Vineyard located at the Southern ridge of Anderson Valley, 1400 feet above the valley floor

Harvest: October 22, 2009 at 25.8° Brix

Fermentation: Five Day Cold Soak at 55°F
Ten Day Primary Fermentation at 86°F
Three Day Extended Maceration

Aging: Aged ten months in 60 gallon French oak barrels – 55% new
Coopers include Claude Gillet and Damy

Technical Notes: Alcohol: 15.8 %, pH: 3.6, Total Acid: 6.0 g/L

Cases Crafted: Three hundred and fifteen cases (twelve barrels) bottled without fining on August 25, 2010

Release Date: May 1, 2011

Winemaker’s Comments: A wildly exotic wine with intense aromas of blackberry compote, dark chocolate, and black pepper on the nose. The mouth is filled with rich layers of red and black fruits including cassis, boysenberry, Bing cherry, and pomegranate that mingle with more subtle notes of toast, vanilla, cinnamon, and cola. —Ryan Hodgins, Winemaker