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Ben Lomond Mountain
This dessert wine is a one of a kind offering that can only be made in the the cool climates mountains that allow the long hang time and slow ripening. Bold, concentrated, medium to medium-high sweet, but surprisingly not syrupy. Rich, luscious, wild berry pie flavors are balanced with a bright and needed acidity.
The Beauregard Ranch 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.
The conditions to make a Late Harvest Zinfandel are only once in 10 years in the mountains. From the Beauregard Ranch, this is only the second time this has occurred since I stared making wine in 1998. The whole vineyard was only able to produce 4 barrels. What happens when the conditions are right is the berries will slowly turn to raisins over an extended period of time. The grapes however are able to maintain their acidity. The end result is a super concentrated wine with 36.4 Grams per Liter of residual sugar (medium to medium-high sweet) and 17.2% ALC