The 2017 growing season was preceded by healthy winter rains, invigorating the vines, while record heat in late summer accelerated ripening, forcing many to harvest early. Fortunately, our coastal sites benefited from the cool afternoon breezes that moderated temperatures, allowing our grapes to ripen at a gradual pace in the cooler weather that followed. We still harvested earlier than usual, in early to mid-September. Yields were almost normal, but berry size was small with higher skin-to-juice ratio, resulting in good phenolics and pronounced flavors in our wines.
WINEMAKING AND COOPERAGE
The grapes were harvested in the early morning hours and transported immediately to the winery, where they were destemmed and cold soaked for 48 hours, inoculated with a low rate of Burgundian yeast, and punched down three times daily. After fermentation, the wine rested 17 months in a mix of new (2/3) and one-year old French oak barrels from the Allier, Vosges, Troncais and Bertranges forests.
Our 2017 Redwoods’ Edge may be our most aromatic yet, which is saying quite a lot. Lush violet, rose petal, dried cranberry and cherry burst from the glass, joined over time by rich notes of clove, cinnamon, dark chocolate and vanilla. The mouthfeel is an intense profusion of red berry, brown spice and vanillin oak buoyed through the long finish