Our fourth vintage of Linda Vista Chardonnay was brought into the winery on September 1st. One of the most beloved viticulturists in Napa Valley, Steve Matthiasson, provided us with wonderful grapes that were tended by his great viticultural team. Linda Vista Vineyard sits on a silty loam site in the southwest part of a cooler and quieter area in the Oak Knoll District. Over 25-year-old vines were originally planted by the Beringer family, and Steve has been farming and producing great Chardonnay since 2011. This organically grown Chardonnay (CCOF Certified Organic) came in with more maturity than the previous year. We pressed them gently in whole clusters, barrel-fermented them in about 20 % new French oak with indigenous yeast, and aged them in barrels on the lees.
This first-ever Russian River Valley Pinot Noir of Six Cloves was sourced from Buf-Wehr Ranch, whose small backyard vineyard sits in the heart of the Russian River appellation west of the town of Windsor. Chris and Maureen, husband and wife, farm Pommard clones organically. The grapes ripened quickly due to the summer heat, and we harvested grapes on August 31st.
We brought in just shy of 1 ton of grapes to the winery after 4 hours of hand-picking. We destemmed 50% of the grapes and left the rest as whole clusters, fermented them with indigenous yeast, and aged them in neutral barrels.
Six Cloves' first Zinfandel was sourced from CCOF-certified Castanon Vineyards in Mendocino County. Jose and his wife farm Zinfandel and red varieties organically on 7.5 acres of land in Redwood Valley, about two hours north of Sonoma County. Their vineyards sit on the site with a great view of the Valley. Their Zinfandel vines were well grounded deeply into the red soil, and the grapes grew super healthy despite big summer heat waves during the growing season. We picked grapes from two separate parcels and fermented a small fraction of the lot with the whole cluster, aged in 20% new French oak.
50/50 of Cabernet Sauvignon and Merlot Blend. Fermented in separate fermentation vessels with very low sulfur use. Pressed dryness and aged in French 1 to 3-year-old neutral barrels for 9 months and blended before bottling. No fining and filtration.
Cabernet Sauvignon (Millen Vineyard) and Merlot (Pyaleh Vineyard) were grown organically by Shaunt & Diego, my classmates from UC Davis, who have started converting conventionally grown small vineyards into healthy organic vineyards in the Sonoma area. Both grapes were grown with no sulfur applications in the cool climate AVA of Sonoma County side of Los Carneros. Merlot was picked on Sep 20th and the Cabernet on Oct 21st at around 22 Brix at full maturity. We destemmed the berries and fermented them separately, with gentle punch-down during the primary fermentation. They were pressed into barrels after primary fermentations and completed malolactic fermentation. Two wines were blended about a month before the bottling to marry the flavor and the aroma.
Linda Vista Vineyard is located on a silty loam site in the southwestern part of a cooler area in the Oak Knoll District. Over 25-year-old vines were originally planted by the Beringer family, and Steve has taken over farming and has been tending the land.
We picked the Chardonnay on August 27th. Thanks to the grower’s intuitive decision-making, Steve Matthiasson, we managed to harvest the grapes in superb condition before the fire damage became extensive in Napa Valley. As a result, the finished wine exhibits the best characteristics of Oak Knoll Chardonnay, despite the most challenging vintage in the winemaking history of Northern California.
This organically grown Chardonnay (CCOF Certified Organic) was picked at 21.5 Brix and pressed gently in whole clusters, barrel-fermented with indigenous yeast, and aged in barrels on the lees. It was bottled, unfiltered, and unfined.
This unique French clone of 459 was farmed by Stuart Bewley, who has been growing outstanding grapes since 1993 in Laytonville in Mendocino County. This magnificent Alder Springs Vineyard sits in isolation in a cool climate, about 150 miles from San Francisco, and 12 miles from the Pacific Ocean, with 40 + grape varieties planted in 140 areas on a 6,000-acre ranch.
The 2.6 tons of beautiful Pinot Noir from the Cahto Lake South block, which sits at a 2300-foot elevation was harvested on September 6th, destemmed 50%, the rest kept in the whole clusters. These two lots were fermented and aged separately in neutral barrels for 10 months before blending and bottling.
We sourced the Chardonnay for the vintage 2021 from the Alder Springs Vineyard, farmed by Stuart Bewley in Laytonville in Mendocino County. The vineyard sits at a high altitude of between 1700 and 2400 feet, 150 miles from San Francisco, and 12 miles from the Pacific Ocean, with 40 + grape variety planting of 140 areas in a 6,000-acre ranch.
Grapes were picked from the East Face Block on September 1st after a big summer heatwave pushed grapes to ripen quickly. It was pressed gently in whole clusters and barrel fermented and aged in neutral barrels with indigenous yeast. The malolactic fermentation was arrested midway to retain its delicate acidity.