Carignane is such an important part of our Geyserville that it is rare to have enough for a separate bottling. The hundred-year-old Triangle block escaped a difficult spring to set a heavy crop. Cool summer weather slowed ripening, and thinning became necessary. To beat early October rains, we harvested at lower-than-usual sugars, and were delighted that, once crushed and in the fermentor, fruit flavors were fully ripe. Natural-yeast fermentation finished in seven days, uninoculated malolactic three weeks later. Racked to barrel for fifteen months of aging, the wine shows the elegant texture and acidity typical of old-vine carignane. Deep and sensuous, it is enjoyable now, and will be at its best over the next five to six years. EB (12/12)
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.
Rainfall: 40 inches (above average)
Bloom: Late May
Weather: Wet spring and cool summer, with no sustained heat spells.
Harvest Dates: 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
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 actions.