The 2021 harvest year was near perfect for growing grapes and a second year of a lighter than normal crop. The berry size was smaller than average delivering exceptional flavors, intense color, beautiful grapes, fruit forward and ripe. The season started early and cold and it was void of long, lingering heat waves leading to relatively early to normal harvest dates with most grapes ripening at the same time.
Unusually our Zin ripened later than our young block of Cabernet. Overall, we had about 10% lower yields but unevenly dispersed between the varieties with Merlot and Zin being notably lower than normal.

The grapes for our 2021 Cabernet were harvested on October 5th , almost a month later than the 2020 vintage. After destemming and cold soaking for 3 days the grapes were fermented using native and “designer“ yeast for average of 10 days. Post fermentation all lots were put through extended maceration for an average of 22 days. The wine was aged for 15 months in 40% new French Oak barrels and the rest in neutral oak barrels.

Our 2021 La Storia Cab has a dense ruby-purple color followed by abundant varietal aromas and flavors of blueberries, blackberry, and black licorice with hint of herbs and ripe olives. The French oak aging contributes aromas of vanilla, cocoa dust and slight toast. The mouth feel is medium dense, fresh and juicy with balanced acidy and very soft tannins for a young wine. Although drinkable now, this wine will
continue to improve for 5-7 years for those who have the patience.

VINEYARD
The 200 acre Geyserville Estate Vineyard consists of 12 red grape varietals, varying in age from 4 to 128 years old. While the majority of the vines are supported by trellis wires, the Zinfandel, Petite Sirah and Carignane blocks are head pruned, which allows these varieties to produce higher quality fruit. Although more labor is involved in farming grapes this way, the improved fruit quality outweighs the increase time and labor cost. All of the fruit is handpicked, mostly at night which keeps the temperature of the juice from 50 to 60 ° F, which preserves and enhances the flavors of the grapes. Soil-building cover crops are used to add nutrients and nitrogen into the soil, as well as control erosion and suppress unwanted weeds, which is part of the winery's sustainable farming efforts. Nothing goes to waste as grape stems and pomace for instance, are composted, turning them into a nutrient-rich material that can be used in the vineyards.

VINIFICATION
After destemming and cold soaking for 5 days, the grapes were fermented using native and “designer” yeast for an average of 10 days. Post fermentation, all lots were put through extended maceration for another 30-40 days.

AGING
15 months in 40 % new French Oak, 100% barrel aged

WINEMAKER
Miro Tcholakov

RESIDUAL SUGAR 0.37%
pH 3.7
TOTAL ACID .60g/100ml

14.7% ABV

Wine Enthusiast 92 Pts
A bold and warmly spiced wine, this bottle wraps gentle tannins around super ripe and chocolaty flavors for a mouth filling and supple effect. Cinnamon, cloves and mint decorate the juicy black cherry and blueberry flavors.

A-11