We source our Sauvignon Blanc fruit from three outstanding vineyard sites in the Napa Valley: the Garvey Crossroads Vineyard in Oakville, the Gamble Vineyard in Yountville and the Heitz Ink Grade Vineyard in Angwin. The 2011 Pine and Brown blend is 100% Sauvignon Blanc, and is comprised of clonal selections 530, 14, UCD 1, Preston and Musqué.
Each vineyard parcel is whole-cluster pressed and fermented in neutral French oak barrels over a three-week period. When the fermentation is nearly complete, the barrels are moved to the cave and aged on the lees for five months before bottling. During the barrel aging period, we stir the lees every two weeks to build structure and develop a more complex flavor profile. 44 barrels produced.
The 2011 Pine and Brown Winery Napa Valley Cabernet Sauvignon is sourced solely from the Garvey Home Ranch in Rutherford. We purchase fruit from two adjacent vineyard parcels, each with a unique soil profile and clonal selection. The cordon-pruned Clone 4 is planted on a steep, low-yielding hillside block that produces loose, small-berried clusters that contribute to deep color and concentrated tannins. The Clone 7, the work horse of the Napa Valley, is cane-pruned and rooted in deep loamy soil. This parcel produces a fruit profile that exemplifies the elegant flavors and fine tannins that are often associated with the Rutherford appellation.
We harvest the Cabernet Sauvignon from each vineyard parcel at daybreak and crush it directly into 1/2 and 1-ton open-top fermentation tanks. The berries are allowed to warm gradually over several days and begin to ferment on the native yeast. Following fermentation, we allow the fruit to remain on the skins for about two weeks to polymerize and soften the tannins. When the extended maceration is complete, we raise the fermentation tanks and gently siphon the wine directly into new French oak barrels where we will age the wine for 18 months before bottling unfiltered. 6 barrels produced.