Carignane is such an important part of our Geyserville that
it is rare to have enough for a separate bottling. This is the
first separate bottling from the hundred and ten-year-old
Triangle block on the same stretch of gravelly soil that defines
the entire Geyserville vineyard.
Harvest Date: 29 September
Grapes: Average brix 23.0˚
Fermentation: Natural primary and secondary; 100%
floating cap, full pump-overs; pressed at seven days.
Barrels: 100% air-dried american oak barrels (37% two
and three years old, 63% four and five years old.)
Aging: Fifteen months in barrel
Rainfall: 40 inches (above average)
Bloom: Late May
Weather: Wet spring and cool summer, with no sustained heat spells.
Hand harvested, sustainably grown grapes; destemmed and
crushed; fermented on the native yeasts, followed by full
malolactic on the naturally-occurring bacteria; 21 mg/liter
calcium carbonate added to moderate high natural acidity;
minimum effective sulfur (35 ppm at crush; 55 ppm over the
course of aging); pad filtered at bottling. In keeping with our
philosophy of minimal intervention, this is the sum of our
Winemaker Tasting Notes
Aromas of ripe cherry together with exotic oak and gravelly minerality.
Flavors of bramble fruit with lively acidity, medium body, and a sweet oak finish. Very layered and complex.