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THE DETAILS OF HOW DRENCH IS PRODUCED…

  • All 3 of the wines ( a Rosé and 2 reds) are made from 2 tons of fruit from the Fazekas Vineyard, off of Silverado trail in Napa. (directly across from black stallion).

  • The 2 tons are about 20% Petite Sirah 80% Sangiovese (meaning all 3 wines are about this same percentage ratio)

  • The vineyard was originally planted for the " Mi Familia Winery" owned by the Mondavi family which was meant to represent true Italian wines.

  • The Sangiovese clones were sourced in Italy by the Mondavis.

  • The vineyard was planted by my mentor and his friend in 1994.

  • The Petite Sirah bud wood was taken from a vineyard north of Calistoga that was planted in the 40s, clone unknown.

  • The grapes are de-steamed (very gently) into a 2 ton open top fermenter together.

  • 110 gallons of rose is saignè-ed off the skins after 4 hours and fermented at about 55 degrees over 3 weeks and sees no oak.

  • The red ferments all together, punched down by foot, until they break themselves down enough to get a punchdown device in there, and is separated after fermentation as "free run" (Urchin) and "press" (Salacia).

    • Free run: the wine that drains out of the bottom of the fermenter when the valve is opened, leaving just grape skins in the bottom of the fermenter.

    • Press: the wine that is squeezed out of the grape skins after they are shoveled by hand into a press.

  • Urchin is aged in French oak 1-2 year old barrels (usually 4 François Frères).

  • Salacia is aged in a 2 year old French oak barrel.

  • Urchin and Spindrift (Rosé) are in 500ml bottles.

  • Salacia is in a 1.5 L bottle.