POINTS
|
VINEYARDS
|
8
|
Cool
growing region permits long hang time for more flavor.
|
7
|
*
Removal of less ripe grapes at Veraison gives uniform ripening
of remainder of grapes to eliminate any green grape flavor.
Netting of varieties prone to bird damage.
|
6
|
Pick
when maximally ripe 24.5° to 25.0° Brix to capture maximum
flavor.
|
6
|
*
Clones of proven quality wines for inherently better flavor
and smaller berried varieties.
|
4
|
*
Canopies selected to provide maximum sunlight on leaves and
on grapes. Tucking and positioning. Leaf pulling to expose fruit
to sunlight, doing 60-70% cluster exposure avoiding sunburn.
|
3
|
Sloped
vineyards, moderately shallow depth, well drained so as to better
manage vine water stress.
|
3
|
Reduced
irrigation for vine stress, yielding smaller berry size and
more flavor in skins. Use of permanent cover crop to extract
excess H2O and to prevent erosion.
|
3
|
Hand
picking in lugs, gentle treatment, prevents premature juice
contact with oxygen. Avoid shriveled fruit and unripe clusters.
|
2
|
*
Less vigorous root stock to produce less robust canopy with
less shading of canes and fruit.
|
2
|
Variety
of different clones, rootstocks, canopies and zones for blending.
|
2
|
Vineyards
include classic blending varietals, Cabernet Franc, Merlot,
Petit Verdot, and Malbec to blend with the basic Cabernet Sauvignon.
|
2
|
Pruning
techniques with emphasis on individual vine capacity + timing.
|
2
|
Vineyard
management techniques to avoid botrytis, mildew, unripe clusters,
sunburned or shriveled fruit.
|
|
WINERY
|
11
|
Good
management. Frequently updated written Viticultural and Cellar
procedures are followed to prevent spontaneous, on the spot
change of direction from established
procedures.
|
9
|
Fermentation
in rotary tanks (and in extra wide upright tanks) plus maximum
use of pumpovers (4 per 24 hours) to improve extraction of color
and flavor from skins.
|
9
|
Cave
aging in the best new French oak. (Sur lie aging with weekly
battonnage on Chardonnay.)
|
6
|
Extended
skin contact (maceration) for softer tannins. Reds bottled unfiltered
and unfined.
|
5
|
Lengthy
bottle aging of red wines at low cave temperatures.
|
3
|
Limiting
oxygen exposure and avoidance of Brett, VA and Aldehydes, all
of which give spoilage flavors. Use of Bulldog Pup device and
nitrogen pressure for barrel to barrel racking every 4 to 6
months.
|
3
|
For
alcoholic fermentation, the use of yeast nutrients to prevent
stuck fermentations and H2S formation.
|
2
|
Proven
techniques for trouble-free malolactic transformation
|
2
|
Attention
to small details such as aseptic sampling techniques, sterilization
of all equipment between lots, tasting each barrel prior to
racking or blending.
|
100
|
TOTAL
POINTS
|