This blend is put together with the intention of showing what our estate has to offer. Our gorgeous estate ranges from 200 to 600 feet in elevation, with various volcanic and sedimentary soils; you will notice expressions of high toned red fruit, a rich, textured mid-palate, black cherry, deep black fruit qualities, and earthy aromatics. Notice how the structure and acidity create a dynamic perception, making this wine a culinary delight.
Winemaker: Stephen J. Cary
Vineyard Composition: 100% Yamhill Valley Vineyards
Picked: September 23-October 10, 2014
Yield: 3.2 Tons/acre
TA: 7.84 g/L
Fermented in 6T open top fermenters, 1.5 Ton Macrobins
Duration: 11 days
10 months in 8% new French oak barrels
August 27, 2015
TA: 6.0 g/L
Residual Sugar: (0.2%) Dry
Production: 5068 cases
We are the second oldest vineyard in the McMinnville AVA. McMinnville AVA is known for having intense, elegant, and enduring wines and Yamhill's terroir typically expresses dark fruit, spice, and earth characteristics. Some of our top soils were brought here over 15,000 years ago in the Missoula floods, which makes this area incredibly unique. We have the perfect climate, being in the rain-shadow of the Coastal Foothill, with winds that form from the Van Duzer corridor, and western facing sloping hillsides. All of this makes for unique wines of quality grown 100% from our Estate.
2014 was an early year from the start, bud break happened in mid-April. A warm spring supported vine growth in preparation for flowering and fruit set, which were both earlier than usual as well. The vineyard manager and crew took extra care to pull leaves during this very vigorous growing season to keep disease stress down and it certainly paid off, the fruit came in clean and ripe. 2014 is fondly referred to as "the big and beautiful vintage" by YVV insiders. The long, hot growing season allowed us to have higher yields than usual while still delivering gorgeous quality fruit.
Grapes were hand-picked and delivered to the crush pad where they were meticulously hand sorted, lightly de-stemmed and placed directly in fermenters. An overnight cold soak gets the extraction process started gently, then the following day yeast inoculations kick off a steady ferment that lasts 1-2 weeks. Ferments are punched down once daily in a gentle manner. At dryness, the free run is pumped off and the remaining must is gently pressed and kept separate, only blending back a percentage that elevates the final barrel selection.