2014 Trilogy Video Tasting Notes

January 31, 2017

It’s a feast for the eyes!

Enjoy the aromas and flavors of our 2014 Trilogy visually – and get ready as we celebrate the 30th release of Trilogy, our flagship wine, on February 4, 2017.

Harvest 2016 Update #5

October 11, 2016

Harvest 2016 Update #5

“Well, we just concluded harvest 2016!

We started the harvest on Aug 16th picking Pinot Grigio in the Oak Knoll appellation, and we just finished on Tuesday, Oct 11th with Cabernet Sauvignon from Oakville appellation – so just about a 2 month harvest.

All in all, it was a terrific harvest! We experienced a very light amount of rain that did not affect the grapes at all. We only had a few days with any unusual heat spikes. We are however, very glad to be finished, in that there is a significant amount of rain in the forecast from Friday through Monday. There are many wineries that are forced to leave their fruit out through the rains, and again, a relief to not be one of them.”
—Winemaker Paul Steinauer

Harvest 2016 Update #3

September 1, 2016

“We started our first day of harvest on Aug 16, 2016 with our Pinot Grigio, then segued into our Sauvignon Blanc on Aug 19, and completed our last Sauvignon Blanc harvest on Aug 26. We will now have roughly a 2-week window between our next picks, particularly with the cooler weather we are experiencing.

We have a new planting of Chardonnay at our Lavender Hill vineyard that is about 2 weeks away. Also, we have Merlot at the Komes Ranch at the Flora Springs Estate that is approximately 2 weeks away as well.

The Pinot Grigio and Sauvignon Blanc are fermenting at the moment. In the first photo, you will see a Sauvignon Blanc fermentation taking place in a temperature controlled stainless steel tank – These grapes were picked at 23.4 brix, and is currently at 5 brix. As the yeast consumes the sugars, you get approximately .6% alc per brix, so the current alcohol is about 10.4%, and once the yeast has consumed all the sugars, the final alcohol will be roughly 13.9%. We ferment at 55 degrees F, and the process takes roughly 3 weeks or so. We raise the temperature towards the end of fermentation as to prevent yeast stress and ensure the fermentation will reach completion.

In the second photo you will see some 60 gallon oak barrels, as well as some 135 gallon oak puncheons that are being used to ferment Sauvignon Blanc as well. You will notice a series of stainless tubing connected by glycol hoses. We have this manifold system connected to a thermostat where we are able to control the temperature of the fermentation just like in the tank. The plastic bag you see on top, just seal the bung holes, will allow CO2 from the fermentation to escape.”

—Winemaker Paul Steinauer

Harvest Update 2016 #3: Sauvignon Blanc Fermentation

Harvest Update 2016 #3: Barrels

Harvest 2016 Update #2

August 16, 2016

Harvest Update 2016 #2: Pinot Grigio

“We harvested our first grapes today – Pinot Grigio. Pinot Grigio from a distance looks more like a red grape than a white grape, but they actually have more of a brown skin color to them when harvested. The grapes were picked early morning to take advantage of the cool weather. They are all handpicked and gently poured into 1/2 ton bins.”

—Winemaker Paul Steinauer

Q & A with Winemaker Paul Steinauer: 2012 Trilogy

January 7, 2015

The creation of Trilogy goes back to 1984 when our family set out to make the best wine possible by selecting the highest quality lots from our estate vineyards. More than 30 years later, we are proud to present the 2012 Trilogy, a wine Robert Parker calls one of our “most iconic red wines.”

Here our winemaker, Paul Steinhauer, tells us what goes into blending our flagship wine.

Q&A with Winemaker Paul Steinauer 2012 Trilogy

Q: Do you know ahead of time which vineyard lots will make it into Trilogy?
Paul: Having worked with these vineyards for over three decades we definitely have a sense which lots will make the cut. Over time Trilogy has evolved into a true “winery estate” wine, and what’s interesting is that our estate actually spans two appellations, Rutherford and St. Helena. The majority of the Cabernet Sauvignon as well as the Malbec, Petite Verdot, Merlot and Cabernet Franc come from vineyards that surround the winery. We also use grapes from our Crossroads Vineyard in Oakville, as well as our Windfall Vineyard in the southern part of Rutherford.

Q: When do you compose the Trilogy blend?
Paul: We begin in the spring after the harvest year as we start to get a sense of how the wines are evolving. We make two blends of each variety: two Cabernet Sauvignons, two Merlots, two Malbecs, etc. These blends might be assembled from 30 or more wine lots. At this point, even though we’re creating individual varietal blends, we’re envisioning how each varietal will react with the other varietals down the road.

The next stage is approximately 16 months later when we determine the final varietal makeup. Not all of our original components will be used. For instance, in some vintages Cabernet Franc brings something to the table, in other vintages it doesn’t. We know the foundation of the blend is Cabernet Sauvignon, and we integrate the other varietals to create a wine that has great aromatics, is fruit forward and rich on the palate, and finishes with a soft silkiness. If the wine has these attributes, drinks well on its own and can accompany a variety of foods, then we’ve achieved our goal.

Q: Who is involved in the blending process?
Paul: In addition to the winemaking team the Komes and Garvey family is very much a part of the blending decision. We also often invite a wine industry person outside of Flora Springs to join for some of the tastings. It’s always nice to get another perspective from an industry professional, whether a winemaker or perhaps a sommelier. It makes for healthy discussions!

Q: How does the 2012 Trilogy compare to past vintages?
Paul: Over the past three decades, there have been some legendary vintages of Trilogy. However, the 2012 vintage may prove to be the best of all. The planets aligned at harvest to create the absolute ideal growing conditions. With these perfectly ripe grapes, we were able to craft a wine that possesses all the traits we strive for – inviting aromatics, silky, rich fruit across the palate, and a finish that begs for another sip.

Harvest 2014 Update #5

August 18, 2014

And it begins!

“We have harvested grapes from our Oakville Crossroads Vineyard, Block H1 (Soliloquy Clone) into 1/2 ton picking bins – ready to go into press to be ‘whole cluster pressed’.”

— Winemaker Paul Steinauer

Flora Springs Harvest Oakville Crossroads Vineyard, Block H1 (Soliloquy Clone) 1/2 ton picking bins 2014

Introducing 2012 Star Star Late Harvest Chardonnay

December 18, 2013

Star Star Chardonnay Lavender Hill Vineyard in Carneros

We have always loved the exotic character of late harvest white wines, and in 2012 we set aside a small quantity of Chardonnay from our Lavender Hill Vineyard in Carneros to make just one barrel of this rich and decadent dessert wine. Our Star Star Chardonnay is absolutely dripping with aromas of honey, bright orange blossom, rich almond and baked caramel apples. Full, luxurious flavors of apricot, orange liqueur, marzipan and apple tatin coat the mouth and linger long into the finish. With its unique warmth and richness, this wine is a perfect accompaniment to fruit tarts and soft cheeses, or it can be served as a dessert unto itself.

Winemaking
Our Star Star Late Harvest Chardonnay was made in the Italian style of “appassimento” (meaning to dry and shrivel), just as the famous Amarone (Veneto) and Sfursat (Lombardia) wines are made each year. The making of appassimento-style wine dates back over 3500 years to the ancient Romans, who regarded it as an elixir of the gods. Just one bottle of this wine requires over two pounds of fresh grapes.

The grapes were harvested on October 31st at 24.7 degrees Brix. Handled individually to avoid breakage or crushing, each cluster was hung up (strung by hand onto long pieces of string) or set out to dry on large burlap sacks, allowing plenty of air flow. After five weeks of drying the weight of the clusters was reduced by roughly 30% and the Brix level was elevated to 33.6 degrees. The greater concentration of sugar was accompanied by a distinct change in flavors and aromatics. After careful pressing, the wine was aged in one neutral French oak barrel for 13 months.

Limited availability – only one barrel produced. Shop now. >

The photos below were taken by the winemaking team at the beginning of the five week drying process.

Star Star Chardonnay Flora Springs Drying on burlap sacks late harvest clusters
Drying on burlap sacks helps to absorb moisture from the late harvest Chardonnay clusters.
Star Star Chardonnay strung by hand to dry in late harvest
Light shining through the curtain of late harvest Chardonnay strung by hand to dry for five weeks.
Star Star Chardonnay late harvest grapes hung up to dry in tradition of Appasimento
Curtain of late harvest Chardonnay grapes hung up to dry in the tradition of Appassimento style wines.

 

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