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2008 Three Sons Cuvee Library Set

2008 Three Sons Cuvee Library Set
Regularly $255

Tasting Notes November 2016 (as written by participants to the 2016 Harvest Party)

Color: Lighter, gemlike Burgundy

Nose: Spicy spicy

Mouthfeel: Luscious, textural, rich

Flavor: Love this wine! Lots of potential. Still a baby. Deep, crisp and minerally. Will keep getting better. Awesome!

Tasted Feb. 2015

Color: Deep garnet to purple, bright 

Nose: Cherry and earth

Flavors: Perfect balance between earth and cherry notes. Crisp with bright acids. Deliciousness across the palate, front-to-back. Long lingering finish of black pepper. Scrumptously delicious!

The Three Sons Cuvee is a blend of two vineyards in Sebastopol, The Farm and Hallberg. We consider it the little brother to our Estate Grown Pinot Noir. Now in its sixth vintage, it was the wine that serves as a college fund for our three sons, Connor, Adam, and Quinn. With Connor already enrolled, we really hope you love it.

Release Date: August, 2009
Winemaker: Rick Davis
Cases Produced: 600 cases

Fermentation Method: These grapes were picked before sunrise, hand-sorted and destemmed then cold soaked for 5 days before going through whole berry fermentation and receiving 2 punch-downs per day.   Fermentation took approximately 12-16 days in an open top 5 ton fermentation tank and the wine was then racked to barrels.

Barrel program: 30% new French Oak, 30% 1 yr., 40% older (Remond, Cadus, Magrenan, primarily).   Wine remained in barrel for 9 months with one racking at 5 months during blending.

Tasting Notes on Release: This is a very well structured wine, a perfect blend of earth and fruit flavors.  Deeply cherry notes lead, optimally ripened and decked-out with complementary oak. Mid palate expresses with cinnamon and cloves with fine tannins and hints of forest floor. It ends with black pepper spice and a long silky lingering finish that will last two minutes if one can wait that long between sips. It is sure to continue to deepen and unfold and it is drinking beautifully now.

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