VARIETY:

100% Merlot

THE VINEYARD:

“My God, this is agricultural Yosemite.” Lee Hudson came to California in 1975. The black sheep scion of a Texas oil family, Hudson was a gardener, vegetarian and yogi, more taken with long-handled hoes than longhorns. He’d been introduced to Maynard Amerine, the UC Davis wine scholar, who took Hudson to Napa Valley. Hudson surveyed the hilltop vista at Sterling Vineyards and the sweeping view at Robert Mondavi Winery, and was struck silent. Almost 40 years later, Hudson, has become one of Northern California’s pre-eminent grape growers. The Chardonnay from his ranch has long been treasured for its richness and depth. There’s also Syrah, Merlot and 14 other varieties among his 160 acres of grapes. Hudson went on to study winemaking at UC Davis, where he was part of a class that included notable vintners John Kongsgaard, Randall Grahm and Tim Mondavi. He left an impression on his classmates – a young man who had become obsessed with the glory of Burgundy, enough so that he left his studies to seek out his own vineyard land. In 1981, having already scouted in Oregon, Hudson discovered a 2,000-acre ranch in eastern Carneros and scooped it up for $600 an acre. The parcel was mostly scrubby upland rising from Carneros Creek, but a few stretches were suited to wine grapes. At the time, Carneros was barely known as a wine region, but Hudson deduced the potential of his neighborhood. The Winery Lake vineyard next door was renowned for Pinot Noir and Chardonnay. Not far away, Stanly Ranch had survived Prohibition and then been adopted by Louis Martini and Beaulieu Vineyard. Hudson harvested his first grape crop in 1983. His first buyer was Kongsgaard, who was working at Newton Vineyard. Other wineries came knocking, including Frog’s Leap, Saintsbury, Arietta, and Aubert. We are thrilled to have a small slice of history and cherish the privilege of Lee’s presence and grape growing prowess.

WINEMAKER’S RECORD:

The complex nose is expansive with enticing aromas of freshly roasted coffee, leather, clove, and delicate hints of lilac and lavender are followed by rich scents of dried blackberries and mulberries. The palate is concentrated, yet lively, especially across the mid-palate. Intense flavors of black cherry, blueberry, and black currants are interwoven with notes of gravel and savory dried mushrooms. The tannins are chewy and lingering, balanced by lifting acidity. This is a Cabernet lover’s Merlot!

PRODUCTION Essentials

Method | 100% Four-Stage Pellenc Destemmed, 100% Gravity Flow, Stainless Steel Fermentations With 12 to 18 Day Maceration, Primary and Secondary Native Yeast Fermentation With Separation of Free Run and Light Press Fractions For Blending Considerations

Aging Regimen | 18 Months On 60% New, 3-Year Air-Dried French Oak, Bottled Unfiltered

Production | 525 Cases