|  2008
The weather leading up to harvest
was reasonable – not ideal, but reasonable. Temperatures
were cool during bud break, with some frost in mid-March.
30-40 mph winds followed at blossoming, which caused
some shatter. Temperatures shot up to 100-110ºF
during mid-June, but then fell back to normal temperatures
for the Santa Rita Hills’ growing season – 70-90ºF
with cool, foggy mornings. The clone 667 block, which
was exceptional, was harvested in two early-morning
picks – September 20 and 25 – yielding
must at 23.5 Brix and pH 3.43 after adjustment with
tartaric acid. After a 7-day cold soak with twice daily
punching, the must was inoculated with a German yeast
(Assmanshausen) known for producing spicy, complex
wines. Free-run and press fractions were collected
separately on October 10 after a moderately slow fermentation.
Gross lees were allowed to settle, after which the
new wine was barreled in French oak (one-third new,
one-third 1-4 year, and one-third neutral barrels).
Secondary malolactic fermentation was induced in late
October and completed by mid-November. The wine was
held in barrel for 20 months with one racking. Because
of its distinctive and attractive earthy, spicy character,
it was decided that the 2008 Estate wine would be a
clonal bottling derived exclusively from clone 667
grapes, rather than blend it with wines from other
clones in the Quinta Santa Rosa Vineyard (115 and 777).
After bottling on June 21, 2010 the wine was held for
another 16 months before it was released in October
of 2011. 13.8% alcohol.
63 cases produced.
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