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In recent weeks, our mother-son winemaking team has been busy blending, blending, and blending. Delia and Alan recently conducted preliminary trials for the 2013 VIADER and “V” blends, and also finalized the base blends for the 2012 vintage. The 2012 will be bottled at the end of the summer, while the 2013 wines still have over a year of barrel aging and will continue to evolve over the next several months. We cannot be more excited to have produced two fantastic vintages back to back. Please enjoy the highlights of our “State of the Vintage Address.”
Futures Club delivery in October & November 2014
2012 Growing season
Starting off with a long wet winter and early spring, the 2012 growing season saw a later budbreak in mid-April when the weather took a dramatic turn and got rather warm for most of the spring. Long periods of warm, dry weather allowed vines to grow and fill the canopy at a steady pace. This excellent weather pattern gave the vines an opportunity to produce a much larger crop than 2011 while maintaining a balanced maturation cycle throughout the season. Warmer weather leading up to harvest led to rapid phenolic and sugar accumulation. The benefits of a larger canopy (due to the heavy rains early season) were really apparent late in the summer as temperatures reached triple-digits. The canopy protected the grapes from direct exposure while allowing us to wait until they reached optimal maturity. Night-harvesting started at the beginning of October with Cabernet Franc and we picked the last block of Petit Verdot on October 20th. In general, wines of the 2012 vintage are exploding with rich ripe fruit, balanced with firm structure, and overall elegance.
2012 VIADER Tasting Notes
66% Cabernet Sauvignon, 34% Cabernet Franc
Explosive aromatics of ripe red fruits, cherry, raspberry, and rose petals with caramel notes. The mouthfeel is bold and balanced with incredibly smooth supple tannins. This vintage especially lives up to its popular nickname for the Viader blend, “Liquid Cashmere.”
2012 “V” Tasting Notes
65% Petit Verdot, 35% Cabernet Sauvignon
Complex layers of red and black fruits. Rich bouquet of black cherry, wild strawberries, black tea, chamomile, pencil shavings, cigar box, molasses, cocoa. Gripping tannins with mouthwatering acidity. Long finish with lingering baking spices on the palate.
Official Release: August 2016
Futures Club delivery in October & November 2015
2013 Growing season
We are really excited about the 2013’s. The wines show overwhelmingly rich, concentrated red fruits and impressive structure that is still incredibly approachable due to smooth and supple tannins. Similar to the 2012 but the main difference is a certain viscosity that persists in the mouthfeel for the 2013 wines. The wines are more filling on the palate and have more “weight” than the 2012. The year saw medium rainfall levels and a warm spring, with a heat wave towards the end of June. All grape varieties showed beautiful phenolic development at harvest time, and quickly came to be rich, sleek, accessible, and elegantwines. Harvest took place about 10 to 14 days earlier than in 2012.
2013 VIADER Tasting Notes
Preliminary Blend: 50% Cabernet Sauvignon, 50% Cabernet Franc
Aromas of sweet oak, burnt caramel, coffee, savory notes, herbs, and rose petals. The fruit on the nose is also invitingly sweet with bright red cherry and raspberry, hints of anise and other complex dark fruits. Great structure, full-bodied, and amazing mouthfeelon the palate.
2013 “V” Tasting Notes
Preliminary Blend: 59% Petit Verdot, 41% Cabernet Sauvignon
Very rich aromatics dominated by dark fruits, cherry plums, dried cherries, black licorice, cherry liqueur, moving into notes of coffee, bittersweet cocoa, baking spices, fresh herbs, rosemary, and rose petals. Lingering finish with supple tannins and integrated oak barrel notes.
This is an important and extremely aromatic time for us in caves. The wines have long since finished primary fermentation and we then keep several lots in tank for an extended maceration period. We then move the wine from tank to barrel and use a basket press at the very end to extract all the wine from the grape must. The grape must (pomace) that is leftover in the basket press is then take to be composted and later reapplied on the soils of our vineyard. It’s full circle and it’s part of what makes our wines excel year after year.
This is just a quick update on the progress in the cellar as our winemaker Alan keeps busy after the harvest. We hope you had a chance to see our recent blog posts this season on how the 2013 harvest went and also on a few fabulous recipes and wine pairings. We look forward to seeing you soon and hope you’re stocking up on Viader wines for the upcoming holiday season.