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Wine Club Exclusive Block Reds

Wine Club Exclusive Block Reds
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2019 Estate Reserve Cabernet Franc Block 2

Blend: 100% Cabernet Franc
Barrel Aged: 14 months in 60% New French Oak, 40% 2nd fill French Oak 500L Puncheon’s
Alcohol: 14%
Residual Sugar: 2 grams per Liter
PH: 3.67
Titratable Acidity: 6.2 grams per Liter
Free Sulfur: 35 parts per million
Age of vines: 4 years (planting density of 1616 vines per acre)
Row Orientation: North – South
Elevation: 575 feet

Production Notes:
Dry land farmed, cane and spur pruned vines. Vertical Shoot Positioning system, cropped at three tons per acre. Hand Harvested last week of September at 24, with three pump overs daily. No sorting after de-stemming, chose to include the stems for additional tannin extraction. Pressed off after fermentation, with the light and medium press wine added to the free wine. Inoculated for secondary fermentation which completed in 10 weeks in barrel, after which the wine was racked, returned to barrel and sulfured. Prior to bottling, light filtration took place, no fining of any other additions.


Wine Description:
Intensely dark with purple and garnet tones. The nose is intense and focused, with primary barrel nuances of smoke, charred oak and graphite. With some aeration, the aromas turn more floral and display some of the spicy characters normally associated with Cabernet Franc. The palate has a sweetish entry with good acidity, followed by a core of fruit balanced by supple yet prevalent tannins and oak. The length is long and weighty, while the texture is quite soft and seemless.

A wine that may be enjoyed early, but would warrant a further few years in the bottle to evolve and showcase the strength and opulence of the vintage. Consider putting a few down for at least 5 years.

Bottled December 4th, with 165 cases produced.

 

2019 Estate Reserve Cabernet Franc Block 7

Blend: 100% Cabernet Franc
Alcohol: 14%
R.S.: 0.1% or 1gram per Liter
T.A.: 6.2 g/L
P.H.: 3.67
Free Sulfur: 35 ppm or mg/L
Cooperage: Neutral French 500L oak
Maturation: 14 months stored on the fine lees
Bottled: Dec 4th, 2020

Production Notes
The fruit for the wines comes from our oldest vineyard planted in 2000, and was hand harvested October 1st at 23.5 Brix. After being chilled for 24 hours, the grapes were de-stemmed before being hand sorted to remove any additional material. No crushing of the fruit took place, keeping the berries intact and preserving the fruit character of the varietal. The berries were transferred to open top tank and cooled so prevent any fermentation. During this cold soak period, additions of tannin, acid and enzymes were added before the must was slowly warmed. Once the must reached 65 degrees, Alchemy 4 yeast was added to initiate primary fermentation. This yeast was chosen for it’s proven ability to promote intense red fruit character while minimizing the bell pepper aroma’s normally associated with this grape. Fermentation lasted 14 days, during which the must was pumped over three times daily. The wine was then run off the skins and the skins transferred to press. Pressing was gentle with only the light to medium press wine extracted, and added to the free wine in tank. The wine was inoculated with Lactic Acid Bacteria, racked off gross solids and transferred to 500L Neutral French oak barrels for ageing. The maturation lasted 14 months with no stirring of the barrels. Prior to bottling, the barrels were blended and lightly filtered to remove any sediment. The wine was bottled December 4th, 135 cases produced.


Wine Description
This wine is not heavily extracted, showcasing a beautifully clear garnet color. The nose is expressively vibrant with an abundance of red fruited berries, cola and hint of forest floor. With aeration you get the typical peppery tones and baking spices associated with Cabernet Franc. The palate has a beautiful entry with lively acidity balancing out the tannins, which really allows the fruit to shine and take center stage. This wine, although has the structure to warrant medium term cellaring, is drinkable and delicious. The oak is subdued and imparts more texture and richness as opposed to wood derived aromas and flavors, creating a wine that is balanced and vibrant.

Ageing potential of 5 – 10 years but drinking beautifully from 2-3 on.

 

2019 Estate ReserveMerlot Block 7

Blend: 100% Merlot from our oldest vineyard planted in 2000
Alcohol: 14%
R.S.: 0.1% or 1gram per Liter
T.A.: 6.1 g/L
P.H.: 3.67
Free Sulfur: 35 ppm or mg/L
Cooperage: 2nd and 3rd fill large format French Oak
Maturation: 14 months stored on the fine lees
Bottled: December 4th 2020

Production Notes
The fruit for this wine comes from our oldest vineyard, planted in 2000. After a wonderful growing season, we were able to harvest perfectly ripe and developed fruit September 18th, all of which was done by hand. The fruit chilled for 24 hours before being de-stemmed without crushing before being sorted to remove any additional debris or M.O.G. Additions of Sulfur and Tartaric Acid were made, with the fruit transferred to open top tanks and chilled to delay the onset of fermentation. Additional additions of tannins and enzymes were made before the must was slowly warmed and inoculated with Yeast Mt [which was isolated in the St Emilion Region of Bordeaux]. This yeast was chosen for its ability to produce wines with berry flavors, intense color, and structure. Fermentation was completed in 12 days, during which the must was umped over gently three times daily. The wine was drained off the skins and kept separate from the press wine [which was used in the regular and reserve bottlings]. The wine was racked off the gross lees and transferred to twice and three times used 500L French oak barrels and underwent secondary fermentation naturally. The Wine was sulfured after completion and allowed to mature un-disturbed for an additional 12 months. Prior to bottling, the barrels were blended before being lightly filtered to remove any unwanted sediment or haze.

The wine was bottled December 4th 2020, 125 cases produced.

Wine Description
The wine is youthful in appearance with a distinct garnet color and is free of any sedimentation. The nose is a bit tight with initial secondary oak derived aromas being dominant. You are greeted by black tea, charred oak, some spice but after some warmth and aeration, the aromas become black fruited with plum, cassis and some gravel or earthy undertones. It is on the palate where Merlot really shines, with velvety soft tannins, juicy acidity and a plump texture. The flavors are nicely balanced between the spice and char of the barrel and the pomegranate and cherry flavors of the grape. There is a lovely juiciness to this wine that balances out the tannin structure, but this will require a few years in the bottle to develop further.

Ageing potential of up to 10 years or so, drinking best from the year 5 onwards.