2015 MALBEC

 

WineJudging_Logo_smallestBEST OF CLASS & DOUBLE GOLD MEDAL
2018 San Francisco Chronicle Wine Competition

 


grandharvestawardslogo_smallestII
BEST OF CLASS & DOUBLE GOLD MEDAL
2017 Grand Harvest Awards

 
 

Tasting Notes

Enticing dark berry aromas fill the nose, mingling with hints of fresh ground coffee and violets. Juicy flavors fill the palate with vivid raspberry and dark cherry woven with cocoa and oak notes. As the wine opens, nuanced leather, pepper, spices, and mocha appear, adding depth and dimension to this delicious wine. Integrating tannins will continue to soften with bottle aging, allowing the luscious flavors to further blossom.
 

Vintage: 2015
Varietals: 98% Malbec, 2% Petit Verdot
Region: Dry Creek Valley, Sonoma County
Production: 85 cases
 

Winemaking Notes

Our winemaking protocol demands separate small carefully temperature regulated fermentations for each varietal providing optimum treatment for our Malbec. This wine is carefully pressed direct to barrel and aged separately until rigorous barrel evaluation trials the Spring before Summer bottling. Each individual barrel is tasted for uniqueness and provides an essential blend diversity that typifies our wines, as well as an exceptional 22 month ageing period.
 

Vintage Notes

Vintage 2015 brought much needed rain in December followed by a slightly dryer and warmer than normal spring. Early budbreak was followed by perfect weather with no rain that led to an extended bloom period and slightly smaller than normal clusters. The vineyard was watched closely as we entered the pre-harvest period…and the vines were monitored for stress during our normal late season heat events. Harvest went smoothly…with wines settling into fermenters with great color being observed through the cold soak period. These early wines were very flavorful…leading to these great wines that were to come!
 

Food Pairing Suggestion

This Malbec pairs beautifully with a classic French dish like coq au vin, or a more contemporary entrée like bison burgers with crumbled Point Reyes blue cheese on an artisan sourdough bun.