Wine Article
2011 Stefania Cabernet Sauvignon Crimson Clover
Last edited on 12/20/2013 by AllRed
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2011 Stefania Cabernet Sauvignon, Crimson Clover Vineyard, Santa Clara Valley
56 cases produced, alcohol 12.6%
As with all our vineyards in 2011 yields at Crimson Clover would be very low. We picked 1700 pounds of fruit on October 9th. The fruit was handled as we normally do with all our vineyards. Our crew removes problem clusters as they pick. We pay them by the hour not the pound so that quality is job number one. Paul then carries each bin to Stef and she performs a second inspection, 30 pounds at a time. This really is handmade wine, we lift and touch every cluster. The grapes are then destemmed and crushed and go into a small one-ton bin. We use a traditional t-bin rather than the larger 2800 pound fermentation bins because Stef and Millie will do most of the punch downs and the larger bins are too tall for them to manage without getting on a ladder.
The wine ferments on natural yeasts and we press as the wine finishes fermentation, in this case after 21 days. We allow the wine to settle in tank for 48 hours before transferring to barrel. Malo starter is added and the wine goes through Malo over the first winter. On occasion we will haul the barrels out into the sunshine at Chaine d'Or to warm them up enough for Malo to complete. The wine is then topped up monthly and racked 2-4 times depending on vintage and lot. Its a labor intensive time consuming way to make wine!
The 2011 Crimson Clover is bright and expressive on the nose with notes of plum, cherry and cigar box. Much more a traditional Cabernet in the mouth than usual with toast, cigar and spice framing plum and cherry fruit. This is a more tightly wound and tannin driven wine than earlier Crimson Cabs and promises the most development and aging potential of all our 2011 wines. Drink over the next 10-15 years.
56 cases produced, alcohol 12.6%
As with all our vineyards in 2011 yields at Crimson Clover would be very low. We picked 1700 pounds of fruit on October 9th. The fruit was handled as we normally do with all our vineyards. Our crew removes problem clusters as they pick. We pay them by the hour not the pound so that quality is job number one. Paul then carries each bin to Stef and she performs a second inspection, 30 pounds at a time. This really is handmade wine, we lift and touch every cluster. The grapes are then destemmed and crushed and go into a small one-ton bin. We use a traditional t-bin rather than the larger 2800 pound fermentation bins because Stef and Millie will do most of the punch downs and the larger bins are too tall for them to manage without getting on a ladder.
The wine ferments on natural yeasts and we press as the wine finishes fermentation, in this case after 21 days. We allow the wine to settle in tank for 48 hours before transferring to barrel. Malo starter is added and the wine goes through Malo over the first winter. On occasion we will haul the barrels out into the sunshine at Chaine d'Or to warm them up enough for Malo to complete. The wine is then topped up monthly and racked 2-4 times depending on vintage and lot. Its a labor intensive time consuming way to make wine!
The 2011 Crimson Clover is bright and expressive on the nose with notes of plum, cherry and cigar box. Much more a traditional Cabernet in the mouth than usual with toast, cigar and spice framing plum and cherry fruit. This is a more tightly wound and tannin driven wine than earlier Crimson Cabs and promises the most development and aging potential of all our 2011 wines. Drink over the next 10-15 years.