March 27, 2014 § 1 Comment
March 27th, 2014
Late March 2014 finds us with spots of snow still on the ground, freezing temperatures, and lots of work ahead of us. It has been a nearly unprecedentedly cold and snowy winter in much of the East Coast, certainly in Virginia, and absolutely here at Sunset Hills. In fact, the weather has been such a prominent topic of conversation for the past two months that I’m hesitant to bring it up at all. Instead we’ll take a stroll around the production end of Sunset Hills to see what we’ve been up to.
Nearly all our 2013 whites have been bottled this winter. Thus far we’ve bottled the 2013 Sunset White, 2013 Chardonnay, 2013 Rose, 2013 Rose of Cabernet Franc, 2013 Viognier, and 2013 Reserve Chardonnay. Due to low yields in our estate fruit, we will be skipping the vintage with Petit Manseng - a bummer for sure, but on the bright side we were able to do some wonderful blending with Petit Manseng in our Chardonnay and Viognier. The 2013 whites are quite nice – fleshier and riper than in 2012 – and we’re excited to see them appear on our tasting lineup and in the Club shipments. Bottling season will continue through June this year, as we still have our beefier 2012 reds to barrel, as well as some of the earlier 2013s. All told we will be bottling more wine in 2014 than ever before, and we’re quite fortunate to have some very exciting releases around the corner.
We were excited and honored to have our 2010 Mosaic included in the Virginia Governor’s Cup Case for a second year in a row. This is quite an honor, as the competition itself is quite stringent, and the fellow wines and wineries included in the Case are truly wonderful expressions of Virginia wine. We are further excited to be putting the finishing touches on our 2012 Mosaic, and moving it into bottle in May, although at this time we aren’t planning on releasing it until next winter.
And, of course, winter is for pruning. While we were hoping to have completed the installation of our new vineyard, Sherman Ridge Vineyard, the weather has not yet permitted. So, instead, the crew has been busy pruning through these freezing days. With 60 acres to prune, this task essentially spreads out over the entire winter. The picture above is the Cabernet Sauvignon in our Estate Vineyard #2. He should probably be wearing gloves.
March 17, 2014 § Leave a comment
March 17th, 2014
Below are descriptions of the wines we will be offering as “Nate’s Picks” for the April/May Estate Club Shipments. Enjoy!
Sunset Hills Vineyard 2013 Chardonnay - Unreleased until now, I’m very excited to be getting our 2013 Chardonnay (as well as all of our 2013 whites) into everyone’s hands. Made in a similar style to our “stainless” Chardonnays of past vintages, the 2013 Chardonnay benefited from the very cool and long ripening season at Shenandoah Springs Vineyard. Much more dense in the mid-palate, with riper aromatics of peach and pear and white flower, and a nice crisp refreshing acidity, this is more in line with the Chardonnays we were seeing from the 2009 vintage. Very expressive and vibrant. While the wine is very fresh and young now, we expect this to age from now until 2016. Also: ask about the screwcaps!
Sunset Hills Vineyard 2010 Cabernet Sauvignon - Some of you may have had this wine at private tastings or Estate Club events over the past year, but we’ve finally decided to let it go and release it to the Universe. Wonderfully aromatic, with great cigarbox and molasses and baking spice on the nose; super-smooth (my word) on the mid-palate, with flavors of tobacco, dried fruit, vanilla, and coffee. We were fortunate to be given a vintage in which we could make a Cabernet Sauvignon in the more “international” style (very ripe, very smooth, very expressive), while still retaining that great acidity and bright fruit of our Estate Vineyard #2, and we consider this to be a once-in-five-years Cab Sauv. This Estate Club shipment will sell us out, sadly.
January 16, 2014 § Leave a comment
January 16th, 2014
Our first shipment in 2014, The Year of The Horse, is a very exciting one, as it’s allowing us to really start to dig into our 2012 reds.
Sunset Hills Vineyard 2012 Cabernet Franc - The 2012 vintage is most exciting for us because this is our first Cab Franc bottling showcasing Shenandoah Springs Vineyard, from which the base of this blend comes and where we plan to focus for this wine in the future. Highly fruity, with bright red cherry and raspberry aromatics, this bottling is currently showing a nice fruit-forward mid-palate and light, approachable tannins. We have just begun pouring this in our tasting room as well, where it has thus far been well-received. We are anticipating a development in complexity leading into 2018.
87% Cabernet Franc, 9% Merlot, 4% Petit Verdot
Sunset Hills Vineyard 2012 Sunset Red - With each year we tend to reinvent our Sunset Red. 2009 was a Cab Sauv-base, 2010 a Merlot, 2011 a Petit Verdot base, and now in 2012 we have a Syrah/Cab Sauv. What we’re pushing for here is essentially the best reflection of the vintage. In light years, we focus this wine on delicacy and aromatics. In heavy years we just want a powerhouse. For the 2012 vintage, it was more about finesse, a nice sappy core, and tannin texture. Thus, the blend is quite diverse, and includes numerous vineyards as well as a small amount of returned hard press wine. Bold, highly aromatic, and lush, we’re expecting to see some very good aging from the 2012 Sunset Red.
32% Syrah, 26% Cabernet Sauvignon, 16% Petit Vedot, 16% Merlot, 10% Cabernet Franc
January 3, 2014 § Leave a comment
January 3rd, 2014
In my experience, it’s a common question: “What do you do over the winter?” Vines are dormant, grapes are pressed and fermented, so what do all the vineyard workers and winemakers do in the cold months?
We Rack The New Red Wines.
After a season such as 2013, our cellar is full of barrels of aggressive red wines with coarsely particulate tannins and often reductive odors. We have found this to be a good thing for wines which will be bottled after at least 12 months in barrels. These wines are showing characteristics that will lead toward better ageing; however, if kept away from oxygen, the tannins will remain coarse and gritty, and the wines won’t reach their full potential. Additionally, the presence of heavier lees in the barrels can lead to issues with reduction. With the integration of oxygen at this stage, however, color is stabilized, tannins are pushed toward a finer texture, and the wine as a whole shows better aromatic integration. So we must introduce oxygen.
Thus, after malolactic fermentation has completed for our new red wines, we “rack” all the wines out of barrel and into tanks. Once in tanks, the ph is adjusted (if necessary), the barrels are cleaned, the wine is given a dose of SO2, and then “returned” to the barrels which are then tucked back in the cellar. This is also an opportunity to do some early blending, and to make decisions about where the hard press wines will be used. All in all, with hundreds of barrels to go through, the winter racking generally takes us at least six weeks, and sometimes more.
Pruning involves removing each vine’s growth from the previous year – essentially “resetting” the vine an identical stage as the previous winter, so that new growth adheres to the trellising system, new fruiting wood is chosen, and so that we can manipulate the potential yield for the upcoming year. This is done by hand, vine by vine, and involves removing a large amount of wood from the vineyard. It’s a lot of work, and it’s some of the more skilled work to be done in the vineyard. Pruning dictates a lot of things for the upcoming year, and as such it is very important that it is done with an eye toward quality. While we generally delay final pruning until the weeks before Spring budbreak, our vineyard crew is essentially pruning for the entire winter – we start with “rough pruning” and selection of new canes, and then move toward “final pruning” as the days begin to warm.
Winter is also a period of blending and bottling for us. Generally, we are working toward getting the new season’s (2013′s) “early” whites ready for bottling – the Sunset White blend, Chardonnays, Roses, Viognier – as well as some of the larger-bodied red wines from the season prior (2012) which includes blending, stabilizing, and filtering, not to mention the logistics of glass, labels, corks, capsules, etc. We try to do most of our bottling between December and June, as this tends to be the sweet spot for the wines, and it also helps to keep us free during the most vineyard-focused portions of the season, so we can keep our focus on ripening and harvest when the time comes.
December 12, 2013 § Leave a comment
Rough pruning our Estate Vineyard #1 Chardonnay
November 15, 2013 § 2 Comments
November 15th, 2013
We’re very excited to be releasing two new wines for our Estate Club December 2013 shipment. Both wines have been sitting patiently in our warehouse for some time now, and as they’ve just begun to open up in expression, we’re fortunate to have appropriate weather (and holidays) as well. The below 2012 Merlot is just being release in our tasting room for the holiday season, while the 2011 Dusk is only available to Estate and Reserve Club members.
Sunset Hills Vineyard 2012 Merlot – The reds coming from the 2012 vintage are very exciting for us – full-bodied, broad, but with a nice delicate finesse that we last saw from the somewhat comparable 2009 season (and have missed ever since!). The 2012 Merlot is no exception, very open, very juicy and ripe, with a brambled-fruit and black currant density of aromatics. The bulk of this blend comes from “X Block,” which gave lift and fruit that is improbably both bright and dark, although we’re still not quite sure how that’s possible. Added in are a touch of both 4% Petit Verdot and 4% Cab Sauv, adding firmness and textural elegance, respectively. This wine is just being released in our tasting room for the upcoming Virginia winter.
Sunset Hills Vineyard 2011 Dusk - This is a new release for Sunset Hills. “Dusk” is a port-style wine made entirely from Chambourcin and grape brandy. Produced by arresting the fermentation with additions of brandy (all prior to pressing), the aging is entirely in 50% French oak barrels and 50% whiskey barrels which are then blended back together after 16 months. Although we’ve only yet poured this wine at a few private events, I can’t think of a new wine release anytime in the recent past that has had our staff quite so excited. Our staff will surely purchase the bulk of this wine if the hype continues. Also: be warned! Dusk clocks in at 17.9% alcohol and 29 g/l residual sugar, which is to say that this is not so much a “picnic wine” as it is a “sitting fireside with existential dilemmas” wine.
October 21, 2013 § Leave a comment
October 21st, 2013
This morning we started in on our final blocks to be picked for the 2013 harvest – the “’01″ and “’02″ Petit Verdot blocks at Shenandoah Springs. Most likely it will take us three days to pick through these, and also three days to destem them at the winery. I am excited to see this fruit – it is ripe and quite excellent for a dense, juicy style of Petit Verdot that most likely will be used for the base of a varietal bottling. It will be a good way to finish harvest, and will give us some fermentations to last into November.
As in most years, we have a number of exciting experiments bubbling away in the cellar – four different rose wines, more specified block separations, diversity of fermentation times and temperatures, larger use of uninoculated fermentations, etc. I won’t even tell you what all we’re doing with Chambourcin. It’s been an exciting vintage not only for these reasons, but because we’re seeing considerable elevation in fruit quality in vineyard blocks which we were working with in hopes of achieving better balance and more uniform ripeness. It will be some time before we can make any concrete conclusions on these wines, but the work seems to have promise.
The weather has cooperated very well for the 2013 vintage. We only saw one strong rain event – about 4 days in which we got 4 inches – but this came at the tail end of harvest and did not affect much. It was a cooler ripening period for us, punctuated by a spurt of warmth in early October, which we were able to take advantage of to heat fermentations and push our Cab Sauv blocks into fuller ripeness. All in all we have a lot to be thankful for.