Winemaker's Notes

These "Old Vines" were planted in 1975 on what is now called the Twenty Mile Bench. Into their declining years, these vines have naturally low vigor, providing an open canopy with fully sun-exposed fruit. Although a hybrid variety with greater tolerances to winter injury than most vinifera varieties, our foch did not escape the plundering winter of 2004-2005. A paltry 28 hl/ha was produced. However, the season was hot and sunny and with the low yield produced exceptionally concentrated fruit. Grapes were hand harvested on September 11 at 23° brix.

Fermented in two open top vats using indigenous yeast in one tank and a yeast selected from Barolo in the other. Cap management was done using a system dubbed "pneumontage" which delivers a large bubble of air to the bottom of the tank. As the bubble moves up through the must, it breaks up the cap and gently mixes the contents of the tank. After 17 days on skins the must was pressed off and drained by gravity to Canton American oak barrels (50% new, 50% one-time used) to complete alcoholic fermentation and subsequent malolactic fermentation. Aged for a total of 11 months. Bottled unfined and unfiltered in August 2006 with 7.8 g/L titratable acidity, 3.6 pH and 12.5% alcohol.

Food Pairings

A bold wine for bold foods such as braised beef short ribs, osso bucco, sharp cheeses or pizzas loaded with cheeses and meats. Also compliments earthy vegetables including spinach, broccoli with garlic, beet greens and Portobello mushrooms.