Cenay Releases
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Micromanaging For Violets After 10 years of working with this vineyard and six years as a single vineyard designate a varying distinctive aromatic presentation is observed from year to year. I find either blueberry fruit in aroma and flavor with rose floral notes, or rarer a first impression of 'intensely scented violets, cinnamon and spice' coupled with that big blueberry note that is the trademark of the vineyard. I have found the violet scent to come from a smaller piece of the puzzle, the merlot, not from the quantity blended but from the intensity the fruit achieved at harves.
The merlot component
only represents 15% of the blend in '01, 10% less than normal, but
more violets scents are in this wine.?? On walking through the vineyards
I have come to recognize the precursors of this violet scent while
the fruit is still on the vine. Of course it does not present as
a violet scent at this stage, as this scent is a function of the
yeast developing this precursor in to an ester during fermentation
that we recognize as violet. The violet precursor can change dramatically
in concentration in the berry within a 12 to 24 hour period so it
is paramount to pick the merlot at this peak of the precursor. Fortunately
we are only micromanaging 10 rows approx. 2 acres of vines for 2-3
tons and not a mass produced 50 acres producing 200 tons which would
have to much variation through out the vineyard to be able to have
a noticeable peak.
The cabernet lest we forget is 85% of the blend and is as solid as ever contributing
the big blueberry fruits that we have come to recognize from this
vineyard. This is one of the strongest wines made from this vineyard
so far. Enjoy! |
2001|
Yield: |
Removal of fruit at verasion resulted in a low 2 tons per acre |
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Vineyard Data: |
Vertical trellis with de-leafing around the clusters for color and flavor |
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Yeast: |
40% Wild yeast, 60% cultivated Rhone Valley yeast |
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Time on Skins: |
24 days on skins, 100% co-fermentation of varieties |
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Fermentation Type: |
72 hr cold soak, 100% Whole berry |
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Cooperage: |
50% New oak, 50% 1-2 year old blend of French oak |
| Cabernet Sauvignion 85%, Merlot 15% | |
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Vineyard Location: |
100% Blue Tooth Vineyard, Oak Knoll Appellation |
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Production:
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650 cases |
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Release Date:
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January 1, 2004 |
| Winemakers Notes: Cedar and cinnamon spices highlight the floral aromas. Scents of intense violet punctuate the ripe blueberries and black cherry fruit rich in flavor. | |
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