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After first visiting Napa during college in the early 1970's, it was always a dream to plant grapes and make wine. Finally in 2000 we had an opportunity to convert an equestrian setting to a vineyard and winery. We planted "warmer climate" varietals of 100 vines each: Sangiovese, Syrah and Zinfandel.
Then in 2007 we planted an additional 100 Cabernet Franc vines. We chose 101-14 and 5C root stock for our "wet footed" Yorba Linda soil conditions, with VSP trellising for air and sun exposure. We had Estate wines in 2004 and 2005, but lost all the Zinfandel in 2006 to "bunch rot". We substituted Dry Creek Valley Primitivo and think we have made two of our best wines yet.
Then in 2007 we lost the entire crop. Look forward to a Saini Farms Zinfandel from
Dry Creek in 2009. We age all our Reds for 12 months in 100% French Oak and bottle age for an additional nine months before release. Enjoy!
2006 Three Stewges
(Fall '08 Release)
Estate Syrah and Sangiovese, blended with Dry Creek Valley Primitivo
(Zinfandel), make up our first true blend. The Estate grapes were hand
picked early September 9th, 2006. The Primitivo was hand picked very
early November 7th, 2006, then immediately driven 500 miles south. In
both cases, after being destemmed and crushed at the winery in
Southern California, the resulting must was transferred into stainless
steel for fermentation. Fourteen days of primary and secondary
fermentation followed for all three wines. All three were hand punched
three or four times a day with malo being started a few days before
pressing. After two rackings, they were transferred on January 15th,
2007, into one and two year old French oak barrels. Blended and
bottled on November 11th, 2007, this persimmon colored wine revealed
its first complex aromas and flavors. Gentle hints of pomegranate and
strawberry are followed by a sensitive and soft tannin structure.
Vanilla suggestions, are accompanied with plum tastes. Well balanced
and finishing with a light pink peppercorn backbone, this wine is
ready to drink now.
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2006 100% Primitivo (Fall '08 Release)
In the Western Dry Creek Valley of Northern California, this 100% PR1 Mill Creek
Primitivo was hand picked very early November 7th, 2006, then immediately driven
500 miles south. After being destemmed and crushed early the following day at
the winery in Yorba Linda, the resulting must was transferred into
stainless steel fermentation tanks. Independent fermentation was started
November 12th, 2007 with D-80 and D-254 yeast inoculations. During the next
fourteen days of primary and secondary fermentation, the two separate musts were
hand punched three or four times each day. Malo was started November 22nd, with
pressing occurring on November 26th. After two rackings on January 15th, 2007,
the Primitivo was transferred into one and two year old French oak. Bottled on
November 11th, 2007, this blackberry colored wine reveled its first finished
flavors. This '06 Primitivo is rose petal soft, with a long balanced full
finish. Its nose is reminiscent of young apples, while dried cranberry, black
cherry and liquorish fill your palate. Already drinking well, the wine will
continue to improve with additional ageing.
Cheers!!!
