2005 PETITE SIRAH
ESTATE
MISSION
Clos LaChance’s mission is to provide our customers with high quality, stylistically consistent wines that represent the characteristics of our Estate Vineyards and the Santa Cruz Mountains. We strive to capitalize on our current and future resources in the vineyards and facility, as well as provide superior value in the ultra-premium wine segment.
VINEYARDS
The fruit for the Estate Petite Sirah is sourced 100% from the Clos LaChance Estate Vineyard in San Martin, CA. There are three separate blocks of Grenache planted within the vineyard, comprising a total of 4.07 acres. Five separate clones are planted: Noir, 513, 362, 315, and McDowell. The 150-acre Estate Vineyard was planted in 1999-2000. Nearly 20 varietals were planted, along with 60 separate clones—providing Winemaker Stephen Tebb with a spice-rack of blending wines. Hot sunny days throughout the growing season, coupled with cool ocean breezes in the evenings, allow for increased grape 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
Rains in the early spring and summer created vigorous vine growth early on. Harvest started on schedule, however the cool weather slowed things down, with the last grapes coming in around Thanksgiving. Yields were through-the-roof all throughout the state. Clos LaChance’s winemaker Stephen Tebb ran out of tank space halfway through harvest. Fortunately, the weather cooperated and Stephen literally stored the grapes on the vine for several weeks. This turned out to be a blessing in disguise as the resulting wines are some of the best Clos LaChance has produced.
WINEMAKING
The Petite Sirah grapes were hand harvested, and destemmed to closed tanks (70%) and open tanks (30%). Innoculation was performed 2 days following harvest. The must was pumped over and punched down 3 times/day during the peak of fermentation. When dry, the wines were drained and drained and pressed to tank, then racked to barrel to complete malolactic fermentation. The wine was aged for 18 months on 12% new French oak and 12% new American oak, and was eventually bottled unfined and unfiltered.
WINEMAKER‘S NOTES
Aromas of concentrated blackberry, Marion berry and huckleberry with violet floral aromas that evolve into mocha, molasses and a touch of smoke and earth. Opulent favors of jammy black plum and currant with dark chocolate, hint of coffee bean and rich, chunky tannins that compliment the long finish.
FOOD PAIRING (recipes at www.clos.com)
Grilled Tri Tip Roast, Meat Tajine, Lasagne, BBQ Chicken Pizza, Hard and Savory Cheeses
