La Encantada is now in barrel! Alcohol was measured at 14.1% & pH at 3.39, so it’s a racy lightweight. The wine still needs to go through malolactic conversion to mellow out, but the wine we pressed into barrel is already quite nice. Bright raspberry flavors and aromas, zesty acid, but with a really nice dark & earthy quality to it already.
We’re really looking forward to seeing how this one evolves and matures, since we’re using a different predominant clone this year. Tomorrow night we’re back up in Napa pressing Hayley, which will conclude the main hectic mayhem of the 2010 winemaking season for us.
Driving to Napa every few days while still working full time is tiring, but now comes the truly hard part — patiently waiting and tasting every few months to watch and see what these wines want to be when they grow up.