2016 Cimarron Vineyard Tempranillo
TA: 6.0 g/L
Aged 9 months in 33% new Hungarian oak (Dargaud & Jaeglé Cooperage) and 6 more months in 100% neutral oak. Thrice racked. Filtered, but un-fined.
This was our fourth year working with Todd & Kelly Bostock’s beautiful Tempranillo, and it’s proven to make a consistently great wine. Fairly restrained like the 2015 vintage, the 2016 displays a spectacular balance of power and finesse. While most of this wine went into blends, we held the best three barrels for extending aging and single-varietal bottling. Like last year, we put a portion of this wine in a brand new, water-bent Hungarian oak barrel for added notes of spice, smoke and a marked creaminess on the palate.
Destemmed but not crushed to open-top, 3⁄4-ton bins. Lot was left ~15% whole cluster. Cold-soaked 24 hours, then inoculated with specially selected yeasts (CLOS, T73, VRB, D254, D80). Hand punched 3-4 times daily. Inoculated with Malolactic bacteria (Omega) around 7 Brix. Pressed at dryness after 9 days skin contact. Settled 2 days before barreling.