News & Events

  Spring 2009
    French Oak Barrel Making
    New Freestone Wine Club
    A Message from Bill Phelps
    2009 Growing Season
    Spring Releases
    John Marsh Davis, JPV Architect, Passes Away in February
    Meet the Hospitality Staff
    Rob Baxter Reports on the Asian Market
    Press Accolades
    Calendar of Events

2009 Spring Releases

2006 Cabernet Sauvignon, Napa Valley

BLEND & GRAPE SOURCE: 85% Cabernet Sauvignon, 11% Merlot, 2% Petit Verdot and 2% Malbec from estate-owned vineyards (66%) and independent growers (34%).

WINEMAKER'S NOTES: Grapes were harvested between September 26–October 24 at an average 25.5° Brix, fermented in stainless steel tanks, then aged 19 months in a combination of 50% new French and American oak barrels and 50% two-year-old oak. Coopers include Dargaud Jaegle, Sylvain, Demptos, Taransaud, Vicard, Nadalie, Canton and Kelvin.

The inky, purple-black color of the 2006 Cabernet is layered with ripe blackberry, red plum, cream, tobacco and anise aromas followed by juicy, ripe raspberry and rich, dark fruit flavors. Sweet tannins are nicely integrated and the wine ends with excellent structure, length and balance.

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2006 Syrah

BLEND & GRAPE SOURCES: 100% Napa Valley Syrah from the Hyde Vineyard.

WINEMAKER'S NOTES: Grapes were harvested October 13 at an average 26.0° Brix, fermented in stainless steel tanks, then aged 19 months in a combination of new French oak barrels (53%) and two-year-old French oak (47%) from coopers Ermitage, Saury, Rousseau, Sirugue and Saint Martin. The wine was blended and bottled in June, 2008.

Notes of caramel, nutmeg and heady floral aromas followed by tobacco, white pepper and black plum pave the way for great texture on the palate, velvety tannins and rich earthy flavors yielding to a persistent length.

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2008 Eisrébe

BLEND & GRAPE SOURCES: 100% Scheurebe from our home ranch in Spring Valley outside of St. Helena.

WINEMAKER'S NOTES: Grapes were harvested September 12, 2008 at an average 23.9° Brix, then frozen to minus 5°F and subsequently pressed, after which the sugar content of the juice measured 35.0° Brix. The wine was fermented in stainless steel tanks to 21% residual sugar and 8.0% alcohol and bottled in December, 2008.

The estate-grown 2008 Scheurebe has delicate aromas of ripe peach and apricot followed by a rich and unctuous texture integrated with well balanced, bright acidity and a persistent finish.

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