Bright, fresh red berries-cherry, cranberry, strawberry-and leather open this wine, which leads into hints of cherry, strawberry, plumb, delicate spice and vanilla. The finish is smooth and dry with great acid and soft tannin.
In the glass: Bright fresh berries of red cherry, cranberry and strawberry, leather.
In the mouth: Cherry, strawberry, plumb, delicate spice and vanilla.
The Finish: Smooth and dry with great acid and soft tannin.
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.
410 cases produced.
Harvested on November first at 23.2 brix and a pH of 2.9. We fermented the grapes in one open top fermenter, I pressed the wine on November 12th because we had an appointment to have our second daughter Madeline born on the 15th ;) The Zinfandel is Primitivo clone which lends itself to be more rich and subtle in style and will not be overbearing with acidity which is a concern in our coastal mountain range.