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THE HUMMINGBIRD MANTRA: Hummingbirds have been a part of Clos LaChance lore since the first vintage in 1992. Vintner’s Bill and Brenda Murphy chose the hummingbird as the symbol for Clos LaChance Winery due to its territorial nature and ability to chase away the grape-eating birds from the vineyards. Each wine in the Hummingbird Series is named for a true species of Hummingbird—a species that we feel has similar characteristics to the varietal.
Violet-Crowned Hummingbirds are restricted to Southern Arizona and New Mexico. The birds are small; about 5.5 grams and 3.5 inches long. Violet-Crowned Hummingbirds have a bronze body with a white throat and, as the name suggests, a bright purple head.
VINEYARDS: Violet-Crowned Merlot is a blend of fruit from the Clos LaChance Estate Vineyard in San Martin (40%) and the Stillwater, Jan Kris, and Anderson Vineyards in Paso Robles (60%). The 80-acre Estate Vineyard was planted in 1999. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grap hang-time, and the further development of flavors and complexities. Computerized vineyard maintenance and data recording systems (weather stations, leaf and soil sensors, automated irrigation and fertigation) were also installed onsite, ensuring the highest quality fruit possible.
VINTAGE: Spring started off quite cool, although the Clos LaChance Estate Vineyard did not suffer from any frost damage or losses. The mid-growing season was cool, with several heat spikes—causing uneven ripening and some shatter. However, the late growing season was very consistent with warm, dry weather evening out the ripeness within the clusters. Harvest was right on schedule, starting the first week of September. The crop was less than expected—although quality was good if not excellent.
WINEMAKING: The grapes were hand-harvested, hand-sorted and destemmed prior to cold-soaking for 24 hours. The must was inoculated and pumped over twice daily at the beginning and end of fermentation. Towards the peak of fermentation, Winemaker Stephen Tebb chose to increase pump-overs to four times per day, therefore increasing color and intensity of flavors. Fermentation lasted between 10-12 days (on average), whereupon the new wine was drained and pressed to barrel. 30% new American oak barrels were used, along with 5% new French oak barrels. The wine aged for 16 months and was racked once.
WINEMAKER STEPHEN TEBB'S TASTING NOTES: The color of this wine is intense—deep ruby purple. Aromas of ripe plums, smoky berry fruits and spice. Juicy red currant flavors on the entry, followed with rich, red cherry, black cherry and blackberry flavors extending to the mid-palate. A long finish with spicy oak and velvety fruit. Soft, lush and colorful!
CLOS LACHANCE'S FOOD PAIRING RECOMMENDATIONS: Braised Veal with Mushrooms and Root Vegetables, Grilled Pork with Roasted Beets, Dark Chocolate Torte.
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