2017 Cimarron Vineyard Tempranillo
August 11 and 18
TA: 6.1 g/L
Aged 13 months in 33% 1-year-old Hungarian (Dargaud & Jaeglé Cooperage) and 5 months in 100% neutral oak barrels. Thrice racked. Filtered, but unfined.
We’ve been working with Todd & Kelly Bostock’s beautiful Tempranillo for 5 years now, and it has proven itself to make a consistently great wine. Fairly restrained like the 2016 vintage, the 2017 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 newer, water-bent Hungarian oak barrel for added notes of spice, maple, smoke and a marked creaminess on the palate. Only 3 barrels produced.
Destemmed but not crushed to open-top, 3⁄4-ton bins. Lot was left ~8% whole cluster. Cold-soaked 24 hours, then inoculated with specially selected yeasts (CLOS, T73, VRB, Rhone2056). 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.