| Vintage: | 2009 |
| Appellation: | High Valley |
| Acid: | .60 |
| PH: | 3.89 |
| Barrel Aging: | |
| 18 Months | |
| Alcohol %: | 14.9 |
| Tasting Notes: | Rich and robust, this stand-alone superstar is jam packed with red fruit aromas and bursts with rhubarb and blackberry on the palate. This ageworthy wine has a long, complex and tannic finish. We recommend decanting the Tempranillo before enjoying with a skirt steak or lamb. Tempranillo will add the spice to your food. |
| Vineyard Notes: | As seems to be the pattern over the past few years, 2009 was a year of extremes. The rain that came in May took the edge off the drought and were responsible for the beautiful, full-strength photosynthetic canopies we had going into harvest. We saw a roller coaster pattern of weather throughout the summer, but it seemed as though the grapes responded well to the fluctuation. The heat wasn’t high enough and didn’t last long enough to damage anything, but it gave the grapes a good push towards ripening. The heat bumps brought up the flavors and the cool weather kept the structure and acid intact. |
| Production Notes: | The grapes were cold soaked prior to fermentation in small open top fermenters. The grapes were punched down by hand to maintain a delicate balance between flavors, color and tannins. The wine spent 18 months in French oak before being bottled. |
| Production: | 727 cases produced. |
Rich and robust, this stand-alone superstar is jam packed with red fruit aromas and bursts with rhubarb and blackberry on the palate. This ageworthy wine has a long, complex and tannic finish. We recommend decanting the Tempranillo before enjoying with a skirt steak or lamb. Tempranillo will add the spice to your food.
As seems to be the pattern over the past few years, 2009 was a year of extremes. The rain that came in May took the edge off the drought and were responsible for the beautiful, full-strength photosynthetic canopies we had going into harvest. We saw a roller coaster pattern of weather throughout the summer, but it seemed as though the grapes responded well to the fluctuation. The heat wasn’t high enough and didn’t last long enough to damage anything, but it gave the grapes a good push towards ripening. The heat bumps brought up the flavors and the cool weather kept the structure and acid intact.
The grapes were cold soaked prior to fermentation in small open top fermenters. The grapes were punched down by hand to maintain a delicate balance between flavors, color and tannins. The wine spent 18 months in French oak before being bottled.
727 cases produced.
