2 - 2013 Syrah, Deerfield Vineyard, Sonoma Valley 750ml
2 - 2013 Chardonnay, Silva Vineyard, Sonoma Coast 750ml
2 - 2013 Angelica, Deerfield Vineyard, Sonoma Valley, 375ml
2013 Syrah, Deerfield Vineyard, Sonoma Valley
This Syrah has a beautiful rich purple color with dark fruit aromas of plum and blackberry mingled with light mushroom and wet forest floor. The bright acidity balances the round tannins leading to a soft yet firm mouthfeel. Pair with pork, lamb or smoked meat, as well as medium – strong cheeses.
Deerfield Vineyard
Deerfield Vineyard is located in Kenwood, CA right in the heart of the Sonoma Valley AVA. The grapes are grown organically on Deerfield Ranch Winery’s Estate Vineyard. The vineyard is surrounded by historic wetlands which keep the soil rich with water and nutrients.
Winemaking Techniques
The grapes were all hand-harvested by Mike and Deerfield’s crew. At the winery they go through a triple hand sorting system removing as much of the MOG (Material Other than Grape – leaves, stems, etc.) as possible. The grapes are not crushed, they are whole berry fermented which causes the fruit to ferment from the inside out. Rhone strain yeast was used to inoculate the fermentation. malolactic bacteria were used to inoculate the wine in order to get the wine to go through secondary fermentation. The wine was aged in neutral French oak barrels for 28 months.
Winemaker’s Notes
This Syrah is an attempt to make a “Cali-Euro-Centric” Syrah. Big, bold, dark fruit mixed with slight earthiness gives this Syrah multi-dimensional aromas and flavors. Integrated round tannins combined with bright acidity lend it to aging for 7+ years. This wine is unfined & unfiltered. Yes- it may throw some sediment.
2013 Chardonnay, Silva Vineyard, Sonoma Coast
This wine has classic Chardonnay aromas of lemon oil, apples, and pears. This particular vintage has some tropical notes of pineapple, coconut, and banana. The palate has great acidity that balanced with the neutral oak integration and creamy mouth feel from the stirred lees.
Silva Vineyard
Silva Vineyard is a magical place on the Western side of Cotati. The cool foggy mornings and evenings make this site ideal for Chardonnay and Pinot Noir. The grapes get to have long hang time without getting over ripe. The Chardonnay grapes are picked in mid-October which is 3-4 weeks after most everyone else has picked their Chardonnay.
Winemaking Techniques
The grapes were all hand-harvested by Mike and his crew. Then the grapes were taken to the winery were they were whole cluster pressed. Epernay II (CEG by Uvaferm) Yeast was used to inoculate the fermentation and was 100% barrel fermented in neutral French oak. Malolactic fermentation was inhibited and the lees were stirred twice a week for 4 months.
Winemaker’s Notes
“If you don’t like Chardonnay… You will like mine…” That is what I usually tell people when they tell me they don’t like Chardonnay. This wine has a great balance of acidity, roundness and complex aromas and flavors. The racing acidity is cut by the roundness of the barrel fermentation and lees integration. The lees give the wine a creamy mouth feel which is usually received from secondary malolactic fermentation. Even though the wine was barrel fermented the oak is subtly noticeable without being the dominant aroma and flavor.
2013 Angelica, Deerfield Vineyard, Sonoma Valley, 375ml
Delicious, Lip Smackin' good wine. Great balance of acidity and sweetness. Notes of vanilla, caramel and hazelnut combined with strawberry and red plum.
Deerfield Vineyard
Deerfield Vineyard is located in Kenwood, CA right in the heart of the Sonoma Valley AVA. The grapes are grown organically on Deerfield Ranch Winery’s Estate Vineyard. The vineyard is surrounded by historic wetlands which keep the soil rich with water and nutrients.
Winemaking Techniques
Angelica is a fortified wine that was made from a saignée (juice bleed off) from our 2013 Syrah from Deerfield Ranch's Estate Vineyard. We bled off some fresh juice from our Syrah, allowed it to ferment slightly in a neutral French oak barrel then halted the fermentation by adding high proof grape spirit. The wine spent a year in the barrel un-topped to encourage oxidation. The oxidation allowed it to gain the complex nutty and caramel aromas of that of a Tawny Port. Due to its high sugar, and alcohol content this wine was made without the addition of sulfites.
Winemaker’s Notes
The wine was intentionally oxidized to give it a Tawny Port like character of nuttiness and caramel, along with hints of vanilla from the oak stave inserts. This wine is unfined & unfiltered. Yes- it may throw some sediment.
Engracia Philosophy
In the United States we have a term used for someone who makes wine- that term is a “Wine Maker”. In France, Italy, Spain, and other European Countries no such word exists. This is because wine makes itself. Grapes, if left untouched will eventually burst, natural yeast will convert the sugar into alcohol and viola… you have wine. If this natural process continues, the alcohol will be converted in acetic acid and then you will have vinegar. The goal is to allow the grapes to ferment, thus creating wine and then capturing it in that moment before it turns to vinegar, by not allowing any oxygen to get to it.
My philosophy is that a person does not make wine, rather they simply guide it along during the natural process in order to ensure that the finished product is one of great quality. I prefer the term “Wine Father” or “Wine Mother” or perhaps “Wine Parent” rather than “Wine Maker”
Just like a parent (mother or father) who raises a child, wine is treated in a similar way. When children are born you must tend to their every need. Since they are so young you need to constantly monitor them, be extremely gentle, and don’t let them out of your sight. As they get older, they starts to become more self sufficient and you need to tend to them a little less. Eventually they grow up and move out to start their own lives, and you should still check in with them every once in a while, but not nearly as much as when they were a babies, children, or teenagers.
The same can be said for wine. When the grapes come off the vine, they go through a process. Fermentation begins and the fermenting juice must be monitored daily. After fermentation is complete, you should continue to check on it periodically. The older it gets, the less and less you need to check on it (assuming the wine hasn’t had any issues), because it has matured just like an adult and you are now tending to new “children” who require more attention.
Just like with children, you will have some success and failure (hopefully more success than failure), and it is always a learning experience. Every wine will be different just as all your children will be different from one another. They may share similar traits, but each one is unique. However, as long as they have loving and caring parents, they will grow up and mature into something special and so will your wine.
