2017 started out cold. Three arctic fronts rolled in, the last one bringing with it temperatures dipping to -10 in the coldest areas. Spring continued colder and wetter than normal, which actually benefited the vines by giving them time to repair tissue damage from the winter cold. By the beginning of June, temperatures warmed nicely but never got too hot. There were only a handful of days that flirted with 100 degrees. The first week of August was slated for above 100 degree days but was saved by a haze that kept temperatures at least 10 degrees cooler. Pick times were right on track and resulted in normal crop size. In terms of quality and flavor, 2017 was a very good year indeed.

Ripe plum skin and pencil lead dominate this aromatic vintage. Notes of cedar, blackberry, and cinnamon bark mingle with cherry and vanilla.

On the palate, spicy notes hinting at black cherry, berry cobbler, clove, and cinnamon abound that leads into a long, velvety finish. A truly balnced vintage, playing the notes perfectly between ripe acidity and elegant tannins, making this one to hold on to, if you can.

Braised beef cheek gnocchi

Vineyards: 63% Seven Hills, 24% Pepper Bridge, 13% Octave

April 2nd, 2019