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An unusually early spring brought bud-break in February. Cold weather in late September and much of October delayed harvest, but sun and warmth returned at the end of October, ripening the grapes fully. When tannin proved difficult to extract, we changed our partial-whole-berry approach to full crush, for greater seed/juice contact. Frequent pump-overs during the natural primary continued until pressing. Secondary fermentation was uninoculated. In February, we chose eighteen beautifully-balanced lots from the Monte Bello vineyard for the Santa Cruz Mountains Estate. At summer rack, we added three more merlot lots. At the fourteenth month, tastings indicated that the rich press wine contributed greater complexity; it, too, was included. This fine wine shows ripe mountain fruit, integrated barrel spice, and elegant structure. Though enjoyable now, its tannins will resolve further as flavors mature over the next eight to ten years.
"Deep ruby. Black raspberry and cola on the nose, made more complex by notes of vanilla, pipe tobacco and cracked pepper. Firm, mineral-accented red and dark berry and bitter cherry flavors become sweeter with air and pick up a suggestion of mint. Sweet and focused on the finish, which repeats the vanilla and cherry notes. This wine is made from the younger vines of the Monte Bello vineyard."
91 Points
International Wine Cellar
