WARNING: Drinking distilled spirits, beer, coolers, wine and other alcoholic beverages may increase cancer risk, and, during pregnancy, can cause birth defects. For more information go to www.P65Warnings.ca.gov/alcohol.
Santa Cruz Mountains
Native Yeast Fermented
The wine has a dark ruby red core moving to light garnet hues on the rim. The nose is well balanced and highly perfumed with the classic Santa Cruz Mountain aromatics we all adore. The nose has aromas of minty redwood, wild sage, and porcini mushrooms. The palate is nearly full bodied with earthy and sanguine flavors. This wine is delicious now and ideal for drinking upon release and over the next 3-5 years. I anticipate this wine will peak between 2024 and 2026, if kept in a cold dark place it will age longer. If drinking now decanting is not needed, but in my opinion serving temperature is key. Ideally serve in large Burgundy stems at cellar temp or just above depending on your preference (55-65F).
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 grapes were hand harvested, 70% de-stemmed, and foot crushed. Native yeast fermentation took place for 21 days with daily punchdowns. The wine was pressed and put into finest French Oak we have in our cellar with about 20% new barrels and aged for 22 months.
2018 was textbook perfect for our vineyards with slow ripening caused by a cooler growing season. The yields were light but that led to higher quality wines (in most cases). The last time we had harvests this late was 2010 which I remember vividly. The big difference between 2010 and 2018 is that we had no rain to speak of during the 2018 ripening season. The diurnal temperature shifts were quite extreme with the nights dipping into the high 40’s and the days warming to an average 65. This slow ripening leads to more fruit development and better physiological ripening for the berries while preserving acidity. By better physiologically ripening, I mean that the skins of the berries are thicker, the seeds are darker, and the stems of the clusters become more lignified (brown rather than green). In my career, I can name a few perfect vintages; 2002, 2012, and 2018 come to mind. This vintage is remarkable and my team put in 110% effort to craft the best wines that can be made from our family estate. I have selected rare and unusual barrels constructed in France which will hone these wine gems while they mature into wines I will be proud to put my family’s name on.