The Vintage: The 2019 season had an interesting mix of conditions, to say the least! We had a lot of rain in March and in May, fires in October with evacuations and power outages—other than that the quality was spectacular! The wildfire smoke never made it to Northern Alexander Valley. The grapes were harvested before the fires occurred, therefore: no smoke taint. Otherwise, the growing season was relatively mild and long without any heat waves or other surprises. The crop yields were lower than in 2018, and the quality is high.
Winemaking: The grapes were harvested by hand on October 18th, 2019. After hand-sorting, the grapes were destemmed (but not crushed) for 100% whole-berry fermentation. After a few days of cold soak, the wine was fermented by indigenous (“native”) yeast at a relatively low temperature. The extended maceration lasted 27 days on the skins. The wine was aged in 40% new oak barrels (French Oak) with the remainder being neutral oak barrels.
The Vineyard: This prime hillside Alexander Valley Vineyard is owned by Dr. Siegemund and is biodynamically farmed with minimal irrigation and fertilizing. The location is just south of Cloverdale. The entire vineyard is only 5 acres on five different blocks. The vines are closely spaced and bask in a Southeastern exposure. The aCure eState Cab grows in high-mineral-content decomposed serpentine and granite, shallow with low fertility.