Release: May 2008; 710 cases (750ml)
Varietal Composition: 60% Cabernet Franc, 22% Merlot, 18% Cabernet Sauvignon
Vineyards:
Both the Cabernet Franc and Merlot come from the Frediani Family Vineyard in Calistoga. The Cabernet Sauvignon comes from Block C-1 at the Stagecoach Vineyard in Napa.
Wine Making:
Napa enjoyed an early, warm spring in 2004. Consistently moderate weather in March and April set the table for a fine growing season. When the vintage goes well from bud break to bloom it creates tremendous momentum for a fine vintage, even if the later part of the year is more difficult. In 2004, the summer and fall weather only added to the momentum of the vintage, with no excesses of heat or cold..
For this vintage of Chesler, I co-fermented the Cabernet Franc and Merlot together. I believe that is one of the things that makes this wine so seamless. Because the two varieties are usually harvested at different times, it's not often we get the chance to co-ferment them. The Cabernet Sauvignon from Stagecoach came in 4 weeks later than the Franc and Merlot from Frediani, so it did not get to join the party; however, the 18% of Cab in this blend does impart a wonderful deep blackberry to the flavor profile of the wine.
Tasting Notes:
Blackberries and blueberries; sweet, exotic spice, caramel, toasted vanilla, a floral violet character. Excellent initial impact in the mouth; very intense and long flavors with a sappy, rich texture that is full, but seamless.
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Release: February 2006; 612 cases (750ml)
Varietal Composition: 84% Cabernet Franc, 14% Merlot, 2% Cabernet Sauvignon
Vineyards:
Both the Cabernet Franc and Merlot come from the Frediani Family Vineyard in Calistoga. The Cabernet Sauvignon comes from Block C-1 at the Stagecoach Vineyard in Napa.
Wine Making:
2003 had a cool and wet spring. Early season vine growth fell behind, setting the stage for a slightly later harvest and keeping crop size on the small side. Summer and fall provided more of a textbook Napa Valley weather pattern, giving the vines the chance to fully ripen their grapes.
This vintage of Chesler has more Cabernet Franc and a nice chunk of Merlot in the blend compared to the 2002 wine. Both the Franc and the Merlot were particularly strong wines in 2003 because crops were very small and the growing season was mild and even. The two varieties complimented each other well and presented very focused aromas and flavors with the addition of just a bit of Cabernet Sauvignon to the blend. I think you will find the same powerfully aromatic style in the 2003 that was so fetching in the 2002 wine.
Tasting Notes:
Violets, raspberries, blackberries, and plum; dark chocolate, sandalwood, caramel, toasted vanilla, very slight mint. A big mouthful with some impact; intense, long flavors with a chewy density to the extract.
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Release: April 2008; 627 cases
Varietal Composition: 100% Merlot
Vineyards:
Frediani Family Vineyard Merlot, Calistoga
Wine Making:
For the 2006 vintage Selene picked up a second block of Merlot from Frediani Vineyard in Calistoga on the Silverado Trail near Pickett Road. While our original block is planted to clone 181 on St. George rootstock, the second block is planted to a selection of Merlot from Jordan grafted on St. George. This block is very well-established, having been planted without irrigation in the 1970's and dry-farmed ever since. Its low-yielding vines bring tremendous depth, concentration, and texture to the wine.
As a vintage, 2006 was nicely measured with normal-plus rain in the winter and even summer and fall temperatures for ripening. Total maceration time was 18 days for the 181-block and 21 days for the J-Merlot block. The wine was aged for 15 months in French oak, 70% new, from the Taransaud and Nadalie cooperages, Center and Nevers forests, respectively.
Tasting Notes:
Violets, raspberry jam, dark chocolate, fresh coffee berry, vanilla, brown sugar, and a hint of earth and bay laurel on the nose. In the mouth the flavors have very good impact, intensity, and length; the texture has some chewy density to carry the flavors from initial impact through the finish.
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Varietal Composition:
100% Sauvignon Blanc (Musque selection)
Vineyard:
Hyde Vineyards is located in the Carneros Region of Napa between Highway 12 and Old Sonoma Road. This is a relatively warm part of the Carneros, since it's further from the cooling influences of fog and wind from nearby San Francisco Bay. It also has good elevation above sea level, making the soils lighter in clay with better drainage. Selene has been sourcing grapes for this wine from Hyde Vineyards since 1992.
Vintage:
2007…a vintage with half normal rainfall, a good spring, and a warm end to the summer at the end of August and beginning of September. All of Selene's Sauvignon Blanc at Hyde was picked within five days beginning on the last day of August. It came quick, but it came really good.
Fermentation:
Grapes were whole-cluster pressed and the juice transferred into both new French oak (45%) and stainless steel barrels (55%) for fermentation. The wine remained in barrel on primary lees, gaining complexity, until February, when it was racked and bottled. There were no acid additions and no malolactic.
Tasting Notes:
Aromas begin with peach cobbler, crème brulee, pineapple, and vanilla bean, and move into kiwi, lemon curd, orange liquor, and a light cinnamon toast, complete with butter. It's a rich one for sure with excellent viscosity and length as well as very good intensity and initial impact in the mouth.
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Release: July 2008; 682 cases (750ml)
Varietal Composition: 90% Cabernet Sauvignon, 10% Cabernet Franc
Vineyards:
The Cabernet Sauvignon comes from Block C-1 at the Stagecoach Vineyard perched high on the southern flank of Pritchard Hill. The Cabernet Franc comes from old vines at the Frediani Family Vineyard in Calistoga.
Wine Making:
Vines looked very good across the board in the 2005 growing season. Steady rains in winter and early spring provided and ample profile of available water in the soil. The temperatures were moderate and consistent as well. The weather stayed dry through October, allowing for long hang times. The Cabernet Franc was picked in the third week of September and the Cabernet Sauvignon on October 30th.
The Cabernet Franc saw 24 days of maceration on the skins before pressing to 70% new French oak barrels. The Cabernet Sauvignon was on skins for 20 days and aged in 85% new French oak. The wine was blended and bottled in late June 2007.
Tasting Notes:
Fresh blackberry, jammy raspberry, dark chocolate truffle, violets, fresh tobacco, graphite, and creamy vanilla. Flavors in the mouth show lots of black fruit, with very good impact and intensity, rounded by full, chewy texture, leading to a long, satisfying finish.
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Release: February 2007; 612 cases (750ml)
Varietal Composition: 97% Cabernet Sauvignon, 2% Cabernet Franc, 1% Merlot
Vineyards:
The Cabernet Sauvignon comes from Block C-1 at the Stagecoach Vineyard in Napa. The Cabernet Franc and Merlot come from the Frediani Family Vineyard in Calistoga.
Wine Making:
In 2004 Napa enjoyed an early, warm spring. Grapevines like that. Who wouldn't? Beautiful, consistent weather throughout March and April created ideal conditions for an even budbreak and bloom. When everything goes perfectly early in the growing season, the vines gain tremendous momentum, and it becomes more unlikely for things to go wrong even if conditions deteriorate. But nothing did go wrong in 2004; moderate summer and fall weather only added to the momentum of this fine vintage, with no excessive hot or cold spells.
With such perfectly ripened Cabernet Sauvignon, I added only a small amount of Cabernet Franc and Merlot to the blend for this wine. At 97% Stagecoach Cabernet Sauvignon, it could even be a vineyard designate. As with all my wines, blending choices allow me to create wines that are both true to the qualities of a particular vintage and vineyard sources, and to my overall style as a winemaker.
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Tasting Notes:
The 2004 Selene Cabernet Sauvignon offers complex aromas of black currant, raspberry, blueberry and huckleberry, joined by brown sugar, cedar, sandalwood, and cocoa. It's also floral, with sage blossom and old English red rose petals, and a whiff of anise. Flavors in the mouth mirror the aromas with very good impact, intensity, and length. The texture is fine with just enough chewiness and structure to compliment the wine's flavor qualities and intensity.
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Release: February 2006; 465 cases (750ml)
Varietal Composition: 92% Cabernet Sauvignon, 5% Cabernet Franc, 3% Merlot
Vineyards:
The Cabernet Sauvignon comes from Block C-1 at the Stagecoach Vineyard in Napa. The Cabernet Franc and Merlot come from the Frediani Family Vineyard in Calistoga.
Wine Making:
2003 had a cool and wet spring. Early season vine growth fell behind, setting the stage for a slightly later harvest and keeping crop size on the small side. Summer and fall provided more of a text-book Napa Valley weather pattern, giving the vines the chance to fully ripen their grapes.
You may note that the Cabernet Sauvignon has less Cabernet Franc in the blend for 2003 compared to the 2002 wine. Tasting the wines from barrel while determining the final blend for the 2003 vintage, I found that the aromas, palate and texture of the Cabernet Sauvignon were almost complete, and required only small percentages of Cabernet Franc and Merlot to achieve the sensory profiles I look for in this wine. Blending choices allow me to create wines that are both true to the qualities of a particular vintage and vineyard sources, and to my overall style as a winemaker. No vintage can be a replica of another; it's more like patterns that resonate or not for a given vintage.
Tasting Notes:
Blackberry cobbler, cherry, and raspberry; molasses, caramelized brown sugar, hint of sweet spice and vanilla; dark chocolate and coffee. Mouth-coating, viscous, and velvety; intense flavors true to those found in the aroma; very good length.
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Release: September 2005; 293 cases (750ml)
Varietal Composition: 77% Cabernet Sauvignon, 23% Cabernet Franc
Vineyards:
Stagecoach Vineyard Cabernet Sauvignon, Block C-1, Napa, 77%
Frediani Family Vineyard Cabernet Franc, Calistoga, 23%
Wine Making:
We got great ripeness and intensity from this vintage. For the Cabernet Sauvignon,
Selene's 2.9 acre block at Stagecoach really showed its colors, providing
the syrupy berry component in this wine.
The Franc comes from the Frediani Family Vineyard. The floral aromatics, exotic spice elements, and deep base notes are some of the Cab Franc's contribution to the blend.
Wines of this intensity can take longer to really have it all come together, so we extended the barrel aging to 30 months in order to deliver the fullest flavor and sweetest tannins in the bottle.
Tasting Notes:
This wine's aroma has blackberry jam and syrupy-ripe blueberry, caramel,
and a nice spicy/floral component of cinnamon, sage, jasmine, violet, and
lavender. The mouth has a high-toned entry, reminiscent of the fruits found
in the aroma, with a big, broad, chewy texture and a long, chocolaty finish.
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Release: October 2006; 93 cases (750ml)
Varietal Composition: 100% Cabernet Sauvignon
Vineyards:
I wish I could see your face when you first come upon the name "Dead Fred Vineyard." It always makes me smile. The beloved cat of vineyard owners David Goldman and Lisa Cort, Fred found his final resting place beneath the blue oak grove that borders his namesake vineyard, which is located in the Coombsville area of Napa. Just under three acres are planted on soils that range from sandy loam to gravelly and even cobbly loams, with two clones of Cabernet Sauvignon. Eighty percent is 337 on 110R and the remainder is clone 8 on St. George.
Wine Making:
In 2004 I started wearing shorts on a regular basis in February. It was warm, it was early, and it was good, especially in relatively cooler growing regions of Napa like Coombsville. The crop was quite light in general but especially at Dead Fred, where we harvested a little under two tons - for the entire vineyard. I fermented it in small open-top fermentors and we got a beautiful extraction. The wine aged for 20 months in 75% new French oak barrels. It was bottled at the end of June 2006 without fining or filtration.
Tasting Notes:
Aromas begin with syrup-like blueberry notes and floral character; there is also raspberry, mocha, molasses, hazelnut and pecan, and a hint of tarragon and sandalwood. The impact and intensity of flavor in the mouth is exceptional. The texture is powerful and rich and the flavor lasts long after the first taste.
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Release: September 2005; 345 cases (750ml)
Varietal Composition: 70% Cabernet Franc, 30% Cabernet Sauvignon
Vineyards:
Frediani Family Vineyard Cabernet Franc, Calistoga, 70%
Stagecoach Vineyard Cabernet Sauvignon, Block C-1, Napa, 30%
Wine Making:
The 2002 vintage marked the first Cabernet Franc grapes for Selene, sourced
from the Frediani Family Vineyard in Calistoga. This great juice contributes,
depth, complexity and texture to our 2002 Merlot, and it also makes a major
statement in the Selene Cabernet Sauvignon from this vintage.
I was keen to have the floral aromatics, exotic spice elements, and deep base notes play a more prominent role in this proprietary red wine I have named Chesler, after my mother.
As with the Cabernet Sauvignon, we extended the barrel aging to 30 months in order to deliver the fullest flavor and sweetest tannins in the bottle from this big, intense vintage.
Tasting Notes:
Sweet floral aromas of violets and honeysuckle mark the entry into the aromas
of this wine, followed by true blackcurrant, very dark chocolate, slight mint,
and vanilla bean. Flavors in the mouth are big, intense, and true to the aromatics.
The tannins are chewy and sweet with a youthful dusty character in the finish.
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Varietal Composition: 100% Sauvignon Blanc (Musque selection)
Vineyard:
Hyde Vineyards is located in the Carneros Region of Napa between Highway 12
and Old Sonoma Road. This is a relatively warm part of the Carneros, since
it's further from the cooling influences of fog and wind from nearby
San Francisco Bay. It also has good elevation above sea level, making the
soils lighter in clay with better drainage. Selene has been sourcing grapes
for this wine from Hyde Vineyards since 1992.
Vintage:
Ripe Sauvignon Blanc grapes have beautiful, intense flavors. It's both
odd and frustrating that ripe, unfermented Sauvignon Blanc juice is usually
more muted than the flavor straight from the grape. 2003 was one of the two
or three times in a decade when the juice displayed all the quality and intensity
of the grape flavors. This is one of my markers for a very good vintage. This
year's wine comes from three blocks. The oldest block on its own roots
makes up 41%. I waited until nearly October to get it ripe but it was well
worth it. The largest piece (55%) comes from a block planted in '95
with the same musque selection on 1103 Paulsen. The newest block, planted
in 1999, makes up 4% of the blend and is also on 1103. These two blocks were
picked in the second week of September.
Fermentation & Aging:
Grapes are whole-cluster pressed and the juice is transferred into both new
French oak and stainless steel barrels for fermentation. The wine remains
there on primary lees, gaining complexity, until March, when it is racked
and bottled. No acid additions, no malolactic, and no fining. Just that pure
juice flavor straight to the bottle.
Tasting Notes:
The aromas show apricot, nectarine, honeysuckle, tangerine, Meyer lemon, sandalwood
incense, and a nice mineral tone that evolves with time in the glass. The
flavor concentration and intensity come through very clearly in the mouth,
with the wine showing the rich viscosity and good acidity that wine drinkers
have come to expect from Selene Sauvignon Blanc.
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April 2007; 1908 cases (750ml & 375ml)
Varietal Composition:
100% Sauvignon Blanc (Musque selection)
Vineyard:
Hyde Vineyards is located in the Carneros Region of Napa between Highway 12 and Old Sonoma Road. This is a relatively warm part of the Carneros, since it's further from the cooling influences of fog and wind from nearby San Francisco Bay. It also has good elevation above sea level, making the soils lighter in clay with better drainage. Selene has been sourcing grapes for this wine from Hyde Vineyards since 1992.
Vintage:
2006, even more than 2005, was good year for water. Winter rains lingered well into spring, but the Sauvignon Blanc vines held up very well, and we had a wonderful crop that matured evenly through the summer and early fall. The grapes were harvested in the second and third weeks of September.
Fermentation:
We whole-cluster pressed the grapes and transferred the juice into both new French oak (45%) and stainless steel barrels (55%) for fermentation. The wine remained in barrel on primary lees, gaining complexity, until February, when it was racked and bottled. There were no acid additions and no malolactic. .
Tasting Notes:
Nectarine, pear, honeydew melon, papaya, and pineapple notes are the first aromatics you notice, followed by tangerine and lemon curd. All this developed fruit translates very well on the palate, which is marked by creamy texture and balanced by crisp acidity. The depth, complexity and intensity of the flavors carry through on the long, delicious finish.
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Varietal Composition:
100% Sauvignon Blanc (Musque selection)
Vineyard:
Hyde Vineyards is located in the Carneros Region of Napa between Highway 12 and Old Sonoma Road. This is a relatively warm part of the Carneros, since it's further from the cooling influences of fog and wind from nearby San Francisco Bay. It also has good elevation above sea level, making the soils lighter in clay with better drainage. Selene has been sourcing grapes for this wine from Hyde Vineyards since 1992.
Vintage:
I have never seen vines look better across the board than during the 2005 growing season. Everything ran late for sure; from bud break, to bloom, to veraison, to harvest, but the vines and their fruit stayed in excellent shape. Steady rains in winter and early spring set up a good profile of available water in the soil. Not too much, not too little. The temperatures were perfectly moderate as well. Not too hot for too long and not too cold for too long. Winemakers worry about late harvests; we never can be sure that a late October rain won't skunk us. But 2005 was beautiful. Sauvignon Blanc was picked in the second and third weeks of September.
Fermentation:
Grapes were whole-cluster pressed and the juice transferred into both new French oak and stainless steel barrels for fermentation. The wine remained in barrel on primary lees, gaining complexity, until February, when it was racked and bottled. There were no acid additions and no malolactic.
Tasting Notes:
Aromas begin with white peach, pineapple, melon, and tangerine. This 2005 wine also has a very floral, blossomy character about it with pear blossom and honeysuckle tones in particular. The flavor concentration has wonderful intensity and impact in the mouth, with that just right balance between rich viscosity and good acidity.
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Release: May 2003; 1000 cases
Varietal Composition: 100% Sauvignon Blanc
Vineyard:
This is the eleventh year with Larry Hyde; testament to the dedication and
mutual pursuit of absolute quality from this grower. With such vineyard continuity,
the grapes produce outstanding wines…wines that have clearly shown a
Carneros vineyard signature. This exceptional vineyard management combined
with unique clonal selections have once again put the Selene Sauvignon Blanc
at the varietal forefront.
Vintage:
2002 was a great growing year with no extended heat spikes or rain interruptions.
Additionally, there was a long, cool spell in September that allowed the grapes
to significantly extend their hang time. This additional time on vine keeps
sugar levels in balance resulting in full fruit maturity.
Fermentation & Aging:
Grapes are whole cluster pressed with the juice transferred into both new
French oak and stainless steel barrels for fermentation. Stainless steel barrels
are integral to the evolution of this wine in several ways. First, fermentation
temperatures can closely be controlled for fuller and richer flavors. Additionally,
at 74 gallons, a stainless steel barrel has 14 more gallons of yeast and lees
contact resulting in more intensely textured, lush wines. There is no malolactic
fermentation or fining of this wine.
Tasting Notes:
Beginning with a bright yet light straw color, this wine has aromas of rich
nectarine, key lime and pineapple. Those very flavors come through on the
palate yet even deeper and bolder with additional notes of ripe, cantalope
melon. Very well balanced with good acids, rich viscosity and a long finish.
Release: October 2002; 1000 cases
Varietal Composition: 100% Merlot
Vineyards:
Madrona Ranch, St. Helena 75%
Frediani Family Vineyard, Calistoga 25%
Vintage:
The 2000 vintage was a good one for Merlot from the warmer areas of Napa,
like St. Helena and Calistoga. The weather in these earlier-ripening vineyards
was sunny and dry, and the grapes matured with good flavors, concentration,
and balance. The Frediani Family Vineyard was picked on the 6th of September
and the Madrona Ranch Merlot on the 13th of September.
Fermentation & Aging:
Fruit is destemmed and lightly crushed into small tanks. Slow-fermenting yeast
strains are added and gentle punch downs are the order for the first two days.
At this point, a strong cap has formed and frequent pumpovers take over from
punch downs during the 14 to 18 day fermentation. Total maceration time was
23 to 30 days, with tasting for texture evolution deciding the actual press
day. Malolactic fermentation happens in barrel. The wine spent 16 months in
oak, all French, 70% new.
Tasting Notes:
Raspberry jam, fresh blackberry, chocolate, coffee, tobacco, and slight hints
of orange peel are some of the aromas you'll find. These flavors are
true in the mouth as well, with good length. The wine has lots of youth and
a fatness to the texture, which makes it enjoyable now. The weight and concentration
of the extract also provide the potential for aging.
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Release: January 2004; 500 cases
Varietal Composition:
91% Merlot, 9% Cabernet Sauvignon
Vineyards:
Blackbird Vineyard, Oak Knoll, 71%
Frediani Family Vineyard, Calistoga, 20%
Stagecoach Vineyard, Block C-1, 9%
Vintage:
In 2001 Napa Valley enjoyed consistent spring weather, followed by a warm,
dry summer and fall. This gave us an even set and great ripening conditions.
Two of the vineyards in this blend, Blackbird and Frediani, have contributed
to Selene's Napa Merlot over the past few vintages. Blackbird Vineyard,
located in the Oak Knoll district, is planted to clone 3 budwood on 110R rootstock.
Frediani Family Vineyard, located off the Silverado Trail near Pickett Road
in Calistoga, is planted to clone 181 on St. George. Stagecoach is a newcomer
for Selene. It's the first Cabernet Sauvignon in our blend as well as
a new vineyard source. The vineyard has become very popular with Napa vintners
for Bordeaux varieties and Syrah. Surrounded by famous neighbors, it is located
high in the hills east of the Silverado Trail between Yountville and Oakville.
Selene has contracted for block C-1, an eastern-facing hillside at 1300 feet
elevation, planted to clone 337 on 110R. As these vines mature, look for them
to contribute their concentrated fruit and powerful extract to new wines slated
to appear in the Selene Portfolio.
Winemaking:
Fruit is destemmed and lightly crushed into small tanks. Slow-fermenting yeast
strains are added and gentle punch downs are the order for the first two days.
At this point, a strong cap has formed and frequent pumpovers take over from
punch downs during the 14 to 18 day fermentation. Total maceration time was
23 to 30 days, with tasting for texture evolution deciding the actual press
day. Malolactic fermentation happens in barrel. The wine spent 16 months in
oak, all French, 70% new.
Tasting Notes:
You will find ripe black plums, fresh raspberry and blueberry syrup in the
nose, along with dark chocolate and spicy jasmine tea. The wine has a rich,
silky texture in the mouth, and its ripe extract provides a long, lingering
finish. It's tasty and very tempting now in its youth, but a decade
of cellaring will reward the patient collector.
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Release: November 2004; 1000 cases (750ml & 375ml)
Varietal Composition: 85% Merlot, 15% Cabernet Franc
Vineyards:
Blackbird Vineyard Merlot, Oak Knoll, 55%
Frediani Family Vineyard Merlot, Calistoga, 30%
Frediani Family Vineyard Cabernet Franc, Calistoga, 15%
Wine Making:
Budbreak came early in 2002, followed by a very warm spring. This resulted
in uneven fruit set, a challenge we met by trading quality for quantity --
aggressively dropping those clusters lagging behind at veraison (when red
grapes turn from green to red). After a variable summer, the growing season
finished with more heat spikes, which can stress the vines and cause them
to ripen before their flavors fully mature. This is when close working relationships
with top growers pay off. With long-term viticultural practices keeping the
vines healthy, longer hang-times are possible, and great wines can be made
under difficult conditions.
2002 marked the first Cabernet Franc for Selene, sourced from the Frediani Family Vineyard in Calistoga. This great juice contributes, depth, complexity and texture to our 2002 Merlot, and it will also make a major statement in two exciting new reds that will debut for Selene from this vintage. The floral aromatics, exotic spice elements, and deep base notes are some of the Cab Franc's contribution to the Merlot blend.
Tasting Notes:
Blueberries, raspberries, violets, dark chocolate, white pepper, sandalwood,
and pomegranate molasses are among the aromas that pop out of the glass. Flavors
in the mouth faithfully echo the aromatics. Weight and extract are among the
most serious of past Selene Merlot vintages ('95 and '97 come
to mind), yet the wine is not tight-fisted when it comes to showing its flavors
and texture.
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Varietal Composition:
100% Sauvignon Blanc (Musque selection)
Vineyard:
Hyde Vineyards is located in the Carneros Region of Napa between Highway 12
and Old Sonoma Road. This is a relatively warm part of the Carneros, since
it's further from the cooling influences of fog and wind from nearby
San Francisco Bay. It also has good elevation above sea level, making the
soils lighter in clay with better drainage. Selene has been sourcing grapes
for this wine from Hyde Vineyards since 1992.
Vintage:
In 2004 Napa enjoyed an early, warm spring. More often than not, vintages
with early, consistently warm springs turn out to be really good ones. In
other words, when you're in shorts for most of March and April, things
are setting up for a very nice vintage. Our Sauvignon Blanc set a particularly
small crop and we began picking ripe, concentrated Sauvignon Blanc from the
two 1103 Paulsen Blocks in late August. We finished up with the Own-Rooted
Block in early September.
Fermentation:
Grapes are whole-cluster pressed and the juice is transferred into both new
French oak and stainless steel barrels for fermentation. The wine remains
there on primary lees, gaining complexity, until March, when it is racked
and bottled. We make no acid additions and the wines undergo no malolactic.
Just that pure juice flavor straight to the bottle.
Tasting Notes:
This vintage definitely has a stone fruit bent to it, with lots of apricot,
nectarine, and peach. The aromas also show ripe pear and Granny Smith apple,
along with the usual suspects, honeysuckle, and stony mineral character that
evolve with time in the glass. The flavor concentration and intensity come
through very clearly in the mouth, with the wine showing the rich viscosity
and good acidity that wine drinkers have come to expect from Selene Sauvignon
Blanc.
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Release: April 2007; 292 cases
Varietal Composition: 83% Merlot, 17% Cabernet Franc
Vineyards:
Frediani Family Vineyard Merlot, Calistoga, 83%
Frediani Family Vineyard Cabernet Franc, Calistoga, 17%
Wine Making:
2005 marked the return of Merlot to the Selene line up. In previous vintages, grapes from a single block of Frediani Vineyard, located on Picket Road in Calistoga, have contributed to the blend. But now this block's low-yielding vines, planted on rocky, well-drained soil, have come into their prime and deserve a vineyard-designated wine. Vines looked very good across the board in the 2005 growing season. Steady rains in winter and early spring set up a good profile of available water in the soil. Temperatures were consistent and moderate, and autumn rains held off through October. Both the Merlot and Cabernet Franc were picked in the third week of September.
Total maceration time was 15 days for the Merlot and 24 days for the Franc. The wine was aged for 15 months in French oak, 70% new, from the Taransaud and Nadalie cooperages, Center and Nevers forests, respectively.
Tasting Notes:
This wine offers aromas of black cherry, boysenberry, blueberry, and blackcurrant fruits, leading to earthy dark chocolate, rose petal floral, exotic sweet spice. The fruit comes through with immediate impact and intensity in the mouth; the texture is fine and chewy with soft tannins; the ultra-long finish invites another sip. The wine is delicious now, but if you can manage to resist temptation it will age nicely for 6-10 years.
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