The deep, dense color of 2018 FORTIS comes from vines grafted to small-berry clones. This wine’s layered, complex aromas and flavors of ripe fruit— suggesting plum, blackberry and dark cherry—are intriguing nuances of licorice, graphite, wild mushrooms and tobacco leaf. Silky, supple tannins and balanced acidity frame the long, lingering finish. If drinking within five years of the vintage, considered decanting the wine for thirty minutes before serving.
The fruit was harvested from September 15th to October 15th. The 2018 growing season started with significantly higher than average frost hours (a measurement of hours below
36 F), which led to a late bud break. The growing season also stood out in terms of GDD (growing degree days), with 14% fewer on average than 2017. The mild conditions and lack of extreme heat spikes combined to create a high quality fruit year.
We sourced Cabernet Sauvignon, Cabernet Franc and Petit Verdot from stellar vineyards nestled in three exceptional Napa Valley appellations. A blend of Stags Leap District, Oakville and Rutherford fruit, this lively, fruit-driven red attests to the distinctive balance and sense of place achieved through three distinctive yet complementary appellations. The varietals are Bordeaux in heritage but the wine is decidedly Napa Valley, fully expressing a one-of-a-kind region.
The grapes were hand harvested at night, carefully sorted in the vineyard, then brought to the cellar and destemmed. The grapes received a cold soak, followed by fermentation at a high temperature to ensure maximum extraction was achieved. The wine was racked to 30 percent new American oak barrels, where it was aged for 18 months prior to bottling.
96 points, James Suckling
The extremely dense, dark color of 2017 FORTIS comes from vines grafted to small-berry clones. This wine’s deep, complex aromas and flavors of ripe, jammy fruit— suggesting plum, blackberry and dark cherry—are layered with intriguing nuances of cedar box, wild mushrooms and tobacco leaf. Silky, supple tannins and balanced acidity frame the expansive flavors and lingering finish.
The intensity of FORTIS complements full-flavored foods, such as prime rib, and complex cheeses, including 36-month-aged Gouda or Manchego.
96 points, James Suckling
96 points, James Suckling
A mild spring followed a winter with abundant rainfall, resulting in ideal cluster set. Adequate soil moisture levels gave the vines resilience during several heat waves that punctuated the ripening period and led to an early onset to harvest.
When each vineyard reached its optimum maturity, we hand-harvest the clusters during cold night temperatures, which captures vibrant acidity and fruit expression in the wine. We first cold-soak the destemmed grapes for two days for gentle flavor development, and then ferment the must in 120-gallon French oak puncheons. During puncheon fermentation, which provides early integration of fruit and oak character, we punch down the skins thrice daily for high extraction of varietal character, color and tannins. After pressing, the wine is transferred to new Seguin Moreau French oak barrels to meld the bright fruit expression with oak nuances of baking spices and brown sugar. After three months in barrel, the initial blend of the varieties is made so that the wine can marry during the balance of the 24 months of aging. To retain the wine’s full complexity, the wine was bottled without fining or filtration.
By submitting this form, you are consenting to our Privacy Policy and our Terms & Conditions.
