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Ben Lomond Mountain
September 5th, 2018
22.5 Brix at Harvest
The aromas on the nose show delicate notes of white flowers, yellow apples, asian pear and crushed stones. The palate is medium in body with fresh flavors of lemon peel, kaffir lime, green apple, lees with a slight hint of oak spice in the background. This is a young wine now on release and waiting 2-3 more years is highly recommended for this wine to really hit the beginning of its potential which should easily last 15+ years. If consuming this wine in its youth, please decant for at least an hour and serve at about cellar temperature (55F) in a large Burgundy stem, please not too cold or the wine’s character will be muted. (Drink 2019-2030 - Burgundy Stems)
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.
Vintage started Labor Day weekend amidst the most severe heat spike in my memory. Harvest
started roughly one hour before dawn and lasted hours past dusk. I was able call on a farmer
friend whom I have known since childhood to line up extra pickers. Over Labor Day weekend
we had a picking crew of 65 men and women. We picked 84 bins of Pinot Noir over two days
which is something I did not think was possible. My commitment to crafting a specific kind of
wine forced me to pull in the crop fast to avoid potential damage to the fruit. Many vineyards
were destroyed by the heat. On that weekend the winery transformed from quiet to chaotic like
a bomb went off. The temperatures on the crush pad sustained 110 degrees for roughly 3 full
days. It was beyond miserable when you take into account we had to work at a sprinting pace
the whole time to bring in the fruit and we had no cover from the sky, just our sun hats and
The following week we moved in on Chardonnay. The heat spike did no favors for the
Chardonnay either. The brix (percentage of fermentable sugar - 1 gram of sucrose in 100 grams
of solution) quickly rose from 19 brix to 22 brix in one week which I have never experienced.
Our intention is to make a fresh, acidic, and mineral driven wine so we had to move swiftly on
this harvest too. Our press ran 12 hours a day for several days to complete the juicing of the