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.