Vintage 2017 began with restorative rains that replenished soils, helped support vine growth and fortified our vineyards through the Spring. The late-August heat wave that continued into September led us to begin harvest just after Labor Day. From the start, yields looked promising, as the sugars and acids in the grapes showed incredible balance. October was marked by wildfires in the North Coast, and while the fires devastated many homes and properties, our fruit was already picked and safely in the winery, with the majority of the area’s vineyards not significantly affected. Despite it being a tumultuous year, overall, we saw an abundant harvest that gave our winemakers quality fruit and the opportunity to develop wines with depth and character.
“Our Petite Sirah is deeply colored, offering dark fruit aromas of cassis and black plum, alongside well-integrated notes of toasty oak from aging. This wine is supple in texture, delivering a rounded mouthfeel. Red fruit flavors, most notably red cherry and raspberry, provide a wonderful lift on the palate and a seamless supporting acidity to balance the mouth-filling tannins. This wine is well-structured with subtle notes of cinnamon and vanilla presenting on a long, pleasant finish.”
– Dave Guffy, Director of Winemaking
FOOD PAIRING SUGGESTIONS
“Grilled Mission figs with Point Reyes Blue Cheese and balsamic syrup; braised or grilled lamb; eggplant and root vegetables like beets or celery root; Cypress Grove Lamb Chopper cheese, aged gouda or medium cheddar; chocolate dipped boysenberries.”
– Chad Hendrickson, Executive Chef