It has been a while since we have talked about the exciting progress being made by our vineyard on Red Mountain. The last time I wrote, we were excited by what might be at the end of our third year in the ground. That was back in March of 2010…
Two weeks ago both I and my father, George Brown, drove over to Red Mountain. It was an exciting day for us. We were about to taste the very first wine made from the fruit we have grown from our very own vineyard. This was going to be our first glimpse of what the future might hold.
Flash back to the end of the 2010 growing season, to the days when the last of the sun was ripening our grapes as well as many of the other neighboring vineyards. This past growing season had certainly not been a warm one. Perhaps that would be helpful for our vision and focus on continuing to make old world Bordeaux styled wine. Our wines have been crafted with a nod to the left bank; perhaps this type of season would be a perfect indicator of vines that can produce food friendly wines of power and restraint.
The fruit from our vineyard came in and at the end of the day we had a very solid third year in terms of tonnage per acre. Watching our specific fruit arrive at the pad and seeing it crushed, I have to say things seemed quite promising; only time would tell whether this juice was mature enough to make something interesting.
Fast forward and we are overjoyed by what we now know we have: a vineyard which is bound to produce some of the best red wine fruit in our state. During that recent visit, my father and I were able to taste from 72 barrels which were all produced from the 17+ acres we have been nurturing on the Rockwell Brown Vineyard. The wine in those barrels is very promising! The structure and tannin, the obvious Red Mountain power, the deep color… all present and shouting to be heard from these little three year olds.
Don’t worry, we are listening. I can’t wait to taste our estate juice again in the coming months.
- Peter Brown
Added on 02/25/2011
by Rockwell Brown Wines Blog
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