Wine Life Radio and Napa Valley
Listen Now Segment 3 of 4
Keith and Kimberly welcome Nicholas Bleecher and Tara Katrina Hole of Jericho Canyon Vineyard, visit them at http://www.jerichocanyonvineyard.com/ Enjoy the show and go buy some wine.
Our goal each vintage is to make a wine that is true to Jericho Canyon Vineyard. Looking for maximum flavors, we work closely with our winemakers to determine when to pick the fruit. Because of our hillside location in the canyon, the grapes typically ripen later than those from the valley floor. This means we often let the fruit hang into late October or early November. Although this heightens the stress for us, it allows the grapes additional time to develop the flavors which distinguish Jericho Canyon Vineyard wines.
After picking, sorting, destemming and sorting again, we cold soak the fruit for several days before allowing fermentation to begin. We ferment some lots with native yeast, while others are inoculated to further control the fermentation. Once dry, the wine is left on the skins to complete a period of extended maturation before the wine is moved into the cave to complete malolactic fermentation in barrel. It is then allowed to evolve slowly, barrel ageing for approximately 20 months in French oak and racked only as needed. Following barrel ageing, we bottle our red wines without filtration and age them 24 months before releasing them to our mailing list. Because the tannins are supple, our Cabernets are ready to drink immediately; however, these same tannins give the wine sufficient structure to cellar well for many years. Cheers!