Anna's Estate Vineyard
rich & round
Deep and brooding, the finished wine is jet black, an opaqueness hinting at its dense core of black fruits, crushed black berries and plum sauce dusted with cracked pepper, chocolate shavings and developing hints of meat glaze. Great ageing potential here, drinkable now for its pure primary fruit flavors, yet will reward patience, enjoy through 2026.
Picpoul Blanc is an ancient variety, a native of the Languedoc region of southern France. Known for its ultra crisp lemon-tang personality, it is sometimes called the Muscadet of the Mediterranean. In Occitan, the local dialect, Picpoul translates as “stings-the-lips.” Adelaida planted 1.8 acres of this obscure grape in 2007 in a lower elevation, southwest facing corner of our Anna’s Vineyard. Often blended with other richly endowed white Rhone varieties to add a dollop of characteristic bright acidity, as a stand-alone variety it is particularly worthy of seafood matching possessing a fresh mineral tinged tropical complexity.
Essence of blackberries, blood pudding, sweet pipe tobacco, chocolate shavings, blackberry liqueur, plum sauce, glace-de-viande, allspice, cracked black pepper.
Granny’s deep-south slow stewed chicken, boiled potatoes dipped in melting Alpine raclette cheese, duck gumbo
Named for Elizabeth Van Steenwyk’s grandmother, this mountainous 48-acre vineyard sits above and around HMR vineyard and supports Adelaida’s Rhône program. The white varieties planted in 2007 lie at the lowest point of the vineyard where they benefit from a pooling of cooler air. Viognier is planted near the top as it thrives when it is warmer and receives more sun. The red varieties, planted between 2001 and 2006, benefit from ideal sun exposure at the top of the steep, south-facing ridge location and exhibit the nuanced flavors of their elevated mountain site.
2016 was a high quality vintage producing dense yet supple textured wines. Multiple night time picks in the middle weeks of September emphasized the variability of ripeness within the vineyard. Fruit was hand sorted, de-stemmed, optically scanned, foot tread and ultimately fermented with indigenous yeast cultures in concrete and stainless tanks. Wines were matured in French oak, balancing new and 2nd use barrels.
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