We finally were able to get fruit from the Rochioli family, something we had been trying to do for years. So this fruit had "favored nation status" from the get-go; this was my personal baby from start to finish. In fact, nobody else even got to do punch downs! It is from the “Sweetwater” block- which is the highest part of the Rochioli vineyard. We got two clones- Pommard (which I love), and the very rare “Rochioli” clone. I managed to get a ten day cold soak, and then a fourteen day fermentation. The resulting wine is somewhere between a ballerina and a linebacker- it has all that strength and power, but retains a real finesse about it- for which the growers should get credit.

In September, I said "this one needs time", and recommended decanting it. I'm amazed at how far it has come- it is a generous wine that is rich, round and full, but still very firm. It has rather high-pitched red berry and floral aromas but also has mineral and cola notes. Somehow, it manages to be both rich and tightly focused. The minerality builds through the finish, which is firmed by super fine tannins.

70 cases produced.

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