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Work Vineyard
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To put our vineyard in perspective, the earliest human history goes back to the Wappo Indians. The evidence from bits of obsidian, an easily chipped volcanic rock used to make arrowheads and found in our vineyard, is that most likely the Indians used the area for a campsite, especially under the shade of the huge, 200 year old, Valley Oaks that border our vineyard to the northwest. In the middle 1800’s, the early pioneers to California, fresh from the gold fields, came to the Valley to become farmers, growing grapes, walnuts, prunes, wheat and grazing cattle and sheep. Work Vineyard was first planted about 1976, on the site of one of the old orchards. We purchased the vineyard in 1987 after returning from an extended European tour exploring the major wine producing regions of France, Spain, Portugal and Germany. This trip had encouraged us to seek out our own vineyard and become intimately more involved in the Napa Valley wine industry. We were most fortunate to find this Sauvignon Blanc vineyard, which is our favorite white varietal. During our first harvest, we made a small quantity of wine, and after bottling, took it to several wineries to show them the quality of the grapes and the characteristics of the terroir. We became one of Caymus Winery’s growers for their prize winning Sauvignon Blanc. A few years later, we sold the grapes to Cakebread Cellars and our grapes were included in that winery’s prestigious Sauvignon Blanc. Phylloxera was discovered in the vineyard in the early 1990’s, as it was in many Napa Valley vineyards. When it became evident that it was time to replant the vineyard, we decided to continue with the same variety instead of changing to a more popular one. We also saw that Sauvignon Blanc was becoming a scarce varietal, and felt we wanted to remain committed to our microclimate that was so well suited to Sauvignon Blanc. We chose two different resistant rootstocks. Half the vineyard is planted on 5-C and the other half is planted on 1103-Paulson. All vines are grafted with the 01-Wente Clone. The vines are on a two wire – four-cordon trellis system. The canopy is divided onto two additional catch wires to allow for sunlight and good air circulation of the fruit zone.
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“Late Work” Napa Valley Sauvignon Blanc
We had the unique opportunity to pick some naturally Botrytised Sauvignon Blanc fruit in late November of 2002, the day after Thanksgiving to be exact. This is a miracle wine to be sure! Botrytised grapes are not exactly pretty. The plump green berries are shriveled; turn a purple-brown to almost grey-black and enrobed in little hairy mold spores of Botrytis Cinerea, or noble rot, all over them. With the help of Jeff Sowells, a consulting winemaker who specializes in late harvest wines, we braved the cold temperatures dressed in jackets, scarves and hats to selectively pick the right bunches to make this style of wine. Jeff had to teach our Mexican crew how to identify the type of clusters we wanted. It took nine of us all day to go through my neighbor’s vineyard to come up with only a ton and a half of fruit! Talk about labor intensive, this is it! The sugar was so high, 37 degree brix in this case. Once the dark gray juices started to flow from the press, we were able to taste the rich, viscous texture of the beginnings of this wine.
The wine was fermented with Priese de Mousse yeast and aged in a neutral French oak barrel for 18 month, racking the wine monthly to extract the rich, golden nectar off its sediment. Jeff was able to find some Botrytised Semillon to use in the blend, 10% was added to enhance a perfumed flower petal essence in the aromas.
This wine is nectar from the gods! It has a brilliant golden color. The aromas are of honey and pungent dried apricots, with pineapple, cinnamon spice and butterscotch flavors added to the apricot on the palate. It is enlivened by refreshing mouthwatering acidity, structure and balance, a residual sugar of 12g/100ml and an alcohol volume of 14.5%. The wine was bottled on March 26, 2004. The right condition for this phenomenon to happen naturally does not occur every year. This is truly a labor of love, an intriguing and sexy wine and an elegant way to end a meal.
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Napa Valley Sauvignon Blanc
The vineyard’s personality is bursting forth again with our 2004 vintage. The fresh, bright aromas of Sauvignon Blanc come wafting from the glass showing the full expression of wine with a sense of place. The resulting blend from this single vineyard source gives us a profile of aromas of pink grapefruit and zesty citrus. Then we get mineral laced aromas of clean washed river stone or flint, a signature of this vineyard. On the palette the wine is bright with fresh flavors of tangerine, pears, melon and passionfruit. The overall texture and body is vibrant and lively; the long, round finish lingers and beckons one to drink more.
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Napa Valley Sauvignon Blanc
With the 2003 vintage we experience the full expression of wine with a sense of place. With three harvest dates, we picked in lots at their optimum perfection of balance. The resulting blend from this single vineyard source gives us a profile of aromas of Meyer lemon blossoms and citrus peel. Then we get mineral laced aromas of clean washed river stone or flint. On the palette the wine is bright with fresh flavors of lemon and pears, pineapple and a touch of lime. The overall texture and body is vibrant and lively; the long, round finish lingers and beckons one to drink more.
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Work Vineyard Sauvignon Blanc
Single Vineyard Source. We are taking pre-release orders for the 2005 vintage. The release date will be mid-April.
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