All
grapes were sourced from Prodigal’s steeply sloping
Quinta Santa Rosa Vineyard at the southeastern end of
the Sta. Rita Hills appellation. Dijon clones 667 and
777 produced the majority, with approximately 20% coming
from vines rooted as cuttings from Cambria’s Julia’s
Vineyard. The vineyard was farmed by hand by Coastal
Vineyard Care Associates. Early-morning picking was
performed in three passes during September. Primary
fermentation was conducted in small lots with temperature
maintained at or near 80ºF. Full malolactic fermentation
was completed subsequently. All French-oak barrels were
used, with one-third of them new, one-third 1-2 years
old, and the remaining third neutral oak. The wine was
bottled without fining or filtration in December 2006
and held for 10 additional months prior to its release
in October, 2007. 187 cases produced.
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