is a blend of grapes, ideas, people and instinct.
can’t make a great wine without great grapes. Duh. We were fortunate
enough to learn about a particular vineyard in Carneros that has long
flown under the radar. This special site forms its own small valley facing
San Pablo Bay, allowing the cool afternoon breezes to take the edge off
the sun. The Cabernet Franc sits on a West facing slope of heavy volcanic
soil, while the Merlot faces East on the opposite slope. This difference
in exposure allow for consistent ripening year in and year out so we can
achieve our main goal – co-fermentation.
There are countless people behind this project besides us - from family
to friends to colleagues to all of you. But perhaps most importantly,
this special vineyard is farmed by Doug Hill. Anyone who has met Doug
knows that he is honest, straightforward, down to earth, and committed
to growing the best grapes. He is responsible for fruit that goes into
many great wines, including his own – Hill
Family Estate. We are very fortunate to have met Doug, and his family,
and we are thrilled that he delivers such quality fruit.
All of these factors combine to make Rua. Our goal each year is to harvest
the fruit in perfect balance, which usually means about 25.5 degrees brix.
We then divide the Merlot and Cabernet Franc into two equal quantities.
The fruit is all hand sorted, gently destemmed, then gently crushed –
just enough to slightly break open the skin. The first lot goes into tank
for a cold soak before going through a native fermentation. The second
lot also goes through the cold soak, but is inoculated with yeast to add
a different complexity. After fermentation, both lots are pressed together
and aged for 20 months in 100% French oak barrels (about 50% new) from
Taransaud, Sylvain, Vicard, and Gillet.
For more specific details by vintage, please click the link below:
Old Redwood Highway, Suite 628 - Windsor, CA 95492 - 707-484-4998 - E-Mail