The Estate Red Wine is done in a Bordeaux Style and is a true representation of a California Meritage. The wine is crafted out of the finest lots of Cabernet Sauvignon, Merlot, Malbec, Cabernet Franc and Petit Verdot from the Estate Vineyard. Blends are a true representative of the winemaker’s craft and the best possible wine he can make. Utilizing each of the varietals for different components rounds out the blends mouth feel and creates balance in the final product.
The 2016 growing season was a welcome relief for wine producers, as 2015 was one of the most difficult and lowest yield vintages to date. In the final year of a long drought, 2016 brought on an early bud break giving rise to a quick and fast start to the season. A prolonged spring with mild temperatures allowed for vines to adjust to the lack of water in the soil profile. The vines then quickly shot up with vigor as the warm summer months came. The spring and early summer provided ideal temperatures and frost was not of concern for the 2016 vintage. The summer was seasonably above average giving us much tougher skins on the grapes and a condensed/smaller fruit size upon full veraison. The above average temperatures carried through to the fall and lasted through harvest giving us even ripening and above average quality grapes. 2016 was truly one of the best growing seasons in decades and gave us some of the highest quality grapes we have ever seen on our estate.
The Estate Red Wine comes from the premier reserve blocks on the Clos LaChance Estate Vineyard. The grapes are handpicked and hand sorted and then cold soaked for 48 to 72 hours to maximize tannin and color extraction. The must is inoculated and pumped over for 4 times a day during peak fermentation. The pump overs help to extract the tannins and color out of the skins and seeds to maximize complexity and structure in the wine. The different varietals in the blend are kept separate for the first year of aging on oak, then blended and aged together for the remaining months to create a symbiotic relationship between all flavor and aromatic compounds. The wine is aged for 16 months in 100% French Oak of which 35% is New oak. The final blend is fine-tuned prior to bottling where different varietals can come together to create the final wine which embodies a perfect balance of characteristics.
Color: Dark Red and slightly to not opaque
Aroma: Cola, Blackberry, Dried Herbs and Cocoa
Flavor: Cola, Dried Cherries, Tea Leaf and Chocolate
Structure: Medium Tannins, Medium to High Acid, Medium to Heavy Bodied
Pairing: Mushroom Risotto, Seared Ahi with Garlic Mashed Potatoes
Vineyard: 100% Estate Vineyards
Blend: 40% Merlot, 30% Cabernet Sauvignon, 20% Malbec, 10% Petit Verdot
Aged: 16 months on 30% New French Oak and 70% Neutral French and American Oak
Alcohol %: 13.5%