Shake Ridge Vineyard Mourvèdre, Amador County

Grapes:  100% Mourvèdre
Elevation:  1600 feet
Picked: 9/24/2011
Brix: 24ish
pH: 3.75
Alcohol: 13.75%
Winemaking:  100% Whole Cluster Fermentation. Native yeast. No temperature controlled fermentation. Lightly tread by foot or punched down 1-2x a day throughout fermentation.
Quantity: Approx. 80 cases

Napa Valley Semillon, Yountville CA.

Grapes:  100% Semillon
Elevation: <400 feet
Picked: 10/3/2011
Brix: 23ish
pH: 3.4
Alcohol: 12.5%
Winemaking:  The 2+ ton lot was divided into 2 separate, native fermentations-  1 portion was pressed and fermented in our concrete egg, and the second portion was destemmed and skin fermented in an open top fermenter (foot tread or punched down 1-2x a day).  Out initial thoughts are to blend these prior to bottling, but we'll see how it goes.
Quantity: Approx. 190 cases
 
Santa Barbara Highlands Vineyard Mourvèdre, Cuyama Valley, Santa Barbara County

Grapes:  100% Mourvèdre
Elevation:  3200 feet
Picked: 10/19/2011
Brix: 22.3
pH: 3.55
Alcohol: 12.4%
Winemaking:  100% Whole Cluster Fermentation. Native yeast. No temperature controlled fermentation. Lightly tread by foot throughout fermentation (2x a day).
Quantity: Approx. 110 cases