Ruby color with a brick hue, fragrances of dust, mushroom, forest floor & leather. The balanced acidity, and flavors of plum, hazelnut, anise & rosemary give way to a finish of lingering oak, pine, must & dusty road.
In the glass: Ruby color with a brick hue, fragrances of dust, mushroom, forest floor & leather
In the mouth: Balanced acidity, plum, hazelnut, anise & rosemary
The Finish: Lingering oak, pine, must & dusty road
This vineyard site was part of an original 160 acre vineyard and apple orchard planted in the early 1900’s. The vineyard was abandoned during prohibition and then resurrected in 1949 when retired Sherrif’s deputy Amos Beauregard purchased the property. It sits at an elevation of 1700 to 1850 feet on a southwest facing slope. Monterey Bay marine influences combine with sandy loam soil to produce wines with minerality and striking acidity. Plantings: Four acres Pinot Noir, clones: Pommard, 667 & 115. One acre Chardonnay, clone 4. Three acres Zinfandel, clone Primitivo. Four acres Cabernet Sauvignon, Dijon clone.
Only 83 cases produced
The year 2000 was the first year that I made wine commercially. I was making my wine and also working as a cellar rat for Hallcrest Vineyards in Felton. John Schumacher was a great inspiration to me at the age of 24 years old, and quickly convinced me to take my home-winemaking project commercial. This wine was from grapes that John had purchased from my dad. I worked hands on with this wine twelve years ago when my dreams to be a winemaker first started. This is something that can age for another 15 years, but it is peaking now. So, please enjoy this historical bottling!