LA VITICULTURE
OLD VINES. TINY YIELDS.
MINERAL-RICH SOILS.
We set about manicuring the organic vineyard, tending every vine, sculpting every cluster with small scissors.
At 5 a.m. on September 25th 2017 we hand-harvested in the cool of the pre-dawn. The timing of harvest was everything.
LE VINIFICATION
BY INDIVIDUAL BERRY
Aaron painstakingly crafted the wine. I consider him to be the most talented Consultant Winemaker in Napa.
Each berry was photographed by an optical sorter and visually inspected to ensure it met our specifications. Pure caviar was the goal.
Natural yeast fermented the must. A gorgeous depth and richness came from a 25-day extended maceration using the proprietary Hagyard method.
LA PATIENCE
NERVES OF STEEL
We obtained some very special barrels from a boutique cooper in France. For 20 months the wine slowly matured.
The wine was raised with minimal intervention and maximum observation. This required nerves of steel.
LE RESULTAT
POWER. BEAUTY. SOUL.
High-risk winemaking led to high rewards.
We were elated to taste a wine that had Napa’s trademark power with Bordeaux’s complexity and elegance.
Most of all, it was an expression of the vineyard’s soul.
