by Andrew Chalk
All of these wines are estate grown on the 140 acre vineyard adjacent to the Russian River. The vineyard has a low section next to the river that is composed of clay soil, and a bench further from the bank where the soils are granitic. The latter afford good drainage and are where these grapes are grown.
Harvesting is mechanical and conducted at night or very early in the morning when temperatures are cool. The grapes undergo a 14-18 day fermentation using natural yeast. Then 18-24 months ageing in tight grain French oak.
Note how little the winemaking regimen differs from year-to-year, yet the character of the wines does, reflecting the vintage differences. “Mother nature plays a huge roll” says Paul. “ I personally loved the 2014 vintage, l just have a thing for older petites, but could find enjoyment with all three vintages.” he says.
Sample.
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