We hand harvested the clusters in the early morning and then hand sorted the fruit for optimum quality. After destemming, the berries were cold soaked for gentle flavor, color and tannin extraction. Matthew fermented the must with wild yeast in small lots until dry, using gentle punch-downs to submerge the cap. After pressing, the wine was transferred to small French oak barrels (50 percent new) for 15 months. In-barrel native malolactic fermentation and a year of aging rounded the wine’s acidity, enhanced the mouthfeel and integrated the oak spices.
Block No. 10 is southeast facing, like the slopes that produce many of Burgundy’s finest wines. Due to their orientation, the vines wake up early to the morning sun and begin photosynthesis. In the high heat of the late afternoon, they receive less direct sun, which helps prevent loss of acidity. As a result, they yield the ripest, most concentrated fruit on the ranch, with ideal acidity levels. Located in the Los Carneros Viticultural Area (AVA), at the southern tip of Napa Valley, Winery Lake Vineyard has soils composed of volcanic rock, from fissures of the Mayacamas Mountains, alongside fossilized seashells, creating an unusual combination that is likely the source of the unique minerality in this wine.