This page contains text versions of the .pdf Trade "Tech
Sheets".
Grapes sourced for Pear Valley Owners estate property in west side San Miguel
Pear Valley Way Vineyard, San Miguel Paso Robles
Latitude: 35.75150 N Longitude: -120.716 W
Warm to hot without typical Labour Weekend heat spikes. Lower yields of smaller than normal bunches and berries
Handpicked: October 14, 2020
Brix 26.4 pH 3.70 TA 6.2 g/la
Alcohol: 15.5
% destemmed, 4-5 day cold soak, initial pumpovers, UV100 43 inoculation. 1 punchdown per day, 10 days to dryness plus 6-8 days. Extended skin contact. MLF inoculation at pressing, 2-3 weeks settling prior to barrel fill. 28 months in one/ two use French oak. Unfined and unfiltered. 95% Cabernet Sauvignon 5% Petite Sirah.
Dense saturated ruby Dusty black and blue fruits with brushy undergrown with a backdrop of pencil lead /graphite Concentrated black fruit with a backbone of acidity and fine grained tannins extending to a tarry chocolate finish
Grapes sourced from a flat south site adjacent HW 246 in the
Sta Rita Hills
Lindsays Vineyard, Sta Rita Hills, California
Latitude:34.66357N Longitude: -120.36392W
Mild to warm without typical Labour Weekend heat
spikes. This vineyard sits significantly more west
that most Sta Rita Hills vineyards and benefits
directly from the cooling influences of the Pacific
Ocean
Handpicked: September 12, 2020
Brix: 24.0 pH 3.34 TA 6.2g/l
Alcohol: 14.5%
Destemmed / 50 % whole cluster directly to 1.5t fermenters, cold soak with SO2 and dry ice. Fermentation with RC212 and 1 week extended post soak. 20 months on lees. Free run only. Unfined and unfiltered. 20% New French oak
Grapes sourced from a steep west facing slope adjacent HW101
south of Santa Maria but just outside the SMV boundary.
Loma Verde Vineyard, Santa Barbara County, California
Latitude: 34.83163N Longitude: -120.32091W
Mild to warm without typical Labour Weekend heat spikes. This
vineyard straddles the temperatures of Los Alamos and Santa Maria. Its
slope and higher altitude give it some reprieve from afternoon heat.
Handpicked: September 10, 2020
Brix: 25.5 pH 3.52 TA 6.0g/l
Alcohol: 14.5%
Destemmed directly to 1.5t fermenters, cold soak with SO2 and
dry ice. Fermentation with Assmanhausen and 2 days extended post soak.
20 months on lees. Free run only. Unfined and unfiltered. 15% New
French oak
Grapes sourced form a site wellknown for fossilized whalebone and petrified seashells
Tres Ninos Vineyard, Arroyo Grande Valley, California
Latitude: 35.205727 Longitude: -120.388695
Warm to hot without typical Labour Weekend heat spikes. Expect firm robust wines capable of extended cellaring.
Handpicked: October 2, 2020
Brix: 26.3 pH 3.62 TA 5.2g/l
Alcohol: 15.5%
100% destemmed, 4-5 day cold soak, UV43 yeast inoculation. 1 punchdown per day, 8 days to dryness, no extended lees contact. MLF inoculation of free and press wine, 3 weeks settling prior to barrel filling, 24 months in 15% new French Oak. Unfiltered and unfined. Free run wine only
Dense saturated ruby with flashes of purple Blueberry blackberry in volume, with backdrop of asphalt and graphite. Medium to full bodied, exposing blue black fruits with a core of pencil lead and clean cedar spice. Finishes with brisk acidic and fine grained tannins.
