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Ben Lomond Mountain
September 10th, 2015
The nose is beautifully balanced with aromas of dried strawberry, preserved black cherry, rose petal candy, dried goji berries, wet leaves and forest floor with a hint of exotic oak spice aromas. The palate is medium plus in body with more angular flavors of slightly unripe strawberry, tart red cherry, pomegranate seeds and sweet tarts with a hint of wet herbs and oak spice. Aromatically, this wine reminds me more of great wines from Oregon or a riper style of Red Burgundy than your “typical” style from California. This wine is prime for early drinking, but will really a great spot in another year or two (2019-2020) if you can be patient. If drinking this wine soon, simply decant for 45 minutes and serve slightly above cellar alongside some delicious food, Roast Chicken or Duck would be a great idea.
The Beauregard Ranch 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.
The 2015 season was a challenge to say the least. The crop levels were very lean and there was abnormal fog in the spring and summer. Though yields were scary low, the vines produced a great wine. My pursuit is to make wines reminiscent of my favorite region in the world, Burgundy. This style is lean and mean. We pick early to maintain acidity and to have purposely low alcohol. I also intentionally use low levels of new oak.