The Benguerel Family Vineyard sits on the clay/loam deep soil in the small town of Kenwood, Sonoma Valley. These beautiful gems of grapes from this vineyard were dry farmed organically, with no sulfur application by Ross Cannard, a purveyor of organically grown produce for the Chez Panisse in Berkeley, CA. His family is a Sonoma native and have been growing produce and in the horticulture business for many years.
We picked 1.5 tons of grapes on the morning of Sep 24th, field-sorted at the vineyard. Two weeks of 100 % Whole cluster fermentation. We covered the fermentation vessel with CO2 to mimic semi-carbonic maceration condition to maximize the aroma of the grapes as soon as it was brought into the winery. We started stomping and pitchforking to macerate the grapes as soon as we saw the first sign of fermentation. Pressed into French neutral barrels at 5 Brix and completed primary fermentation in barrels in winter. Racked twice and aged for 9 months. It went through 1/3 of malolactic fermentation and retained fresh acidity. Resulting wine has a bursting red and black berry fruits and a hint of cider and tobacco notes, complex texture and flavor with fine tannins and lots of umami along with the very pleasant acidity.
Production: 72 cases