In our Estate Vineyards
Winemaking is a cycle, and as we enter the new year the cycle continues with pruning all 150 acres of Beckmen grapevines. Our crew passes through the vineyard twice: once for the initial pre-prune of the canopy — clearing out the tall canes and brush — and second for the critical final prune cut. Pruning is a very important task as it sets up the crop size on each vine for the year ahead. Each bud we leave behind will hopefully produce a couple of grape clusters come spring. A lot of other factors will affect the crop size throughout the growing season, but this is the first step to set the stage for the 2020 vintage.
The grapevines may be bare and dormant, but our cover crops are growing beautifully due to the good rainfall we received in the end of 2019. Every December, we plant an organic cover crop between the rows of grapevines as a natural way to feed and add nitrogen back into our soil. The crop is a mix of grass and legumes, including climbing peas, vetch, and beans, which we will continue to grow until they start to flower. After flowering, we will mow each row and run a disc to incorporate the beneficial, organic plant materials into the soil. The legumes have nitrogen fixing nodules on their root systems, which improves the health of our soil the most natural way possible.
Inside our Winery
We are gearing up for bottling season! A lot of work must happen before the wine goes into the bottle; we are busy finishing blends — sometimes a blend of all one varietal or sometimes a blend of different varietals — emptying barrels, filling tanks, and finishing wines. We will be bottling different wines for two to three days every month for the next six months. Our wines are bottled via a mobile bottling line, so if you see a semi-truck parked next to the winery you know what we are up to!
Barrel management is also an important task during the winter months. We taste every barrel of wine, making sure the wines are developing well as they age and mature. We check the secondary fermentation (malolactic fermentation, where malic acid is converted to lactic acid) which happens after the primary (alcohol) fermentation. This secondary fermentation enhances the texture and feel of the wine, adding a rounder, creamier quality. All our red wines will go through this secondary fermentation, but we inhibit it in most of our white wines.
Wines in This Release
Select a wine below for more details
The beautifully crisp and mineral-driven 2018 Purisima Mountain Vineyard Chardonnay is packed with layers of rich flavors that continue to evolve as the wine breathes. Decant this bottle and watch as the palate flows from notes of dried lemons to apricots, and baked golden apples to tart pineapple, all with subtle undertones of caramel. The long-lasting finish is further highlighted by a bright, mouth-watering acidity.
The second vintage of Estate Grenache - grown on the warm gravel of the southernmost three acres on the Thomas and Judith Beckmen Estate Vineyard - features a different profile than the 2017 vintage. A longer hang time allowed the Grenache grapes to develop bolder flavors and complexities, featuring opulent fruit flavors and tannins that feel like cocoa powder across the palate. Aged in 500L puncheon barrels with 15% new French oak, the aromas and flavors of ripe black cherries and dark plums are beautifully balanced with baker’s spices, anise, and clove.
Our namesake red blend is back and bursting out of the glass! While the 45% Syrah is still dominant on the palate, the 39% Grenache is the first to greet you on the nose, with aromas of maraschino cherries, licorice, and fresh wild herbs. The earthy mouthfeel is complemented by flavors of ripe blueberries, jammy red cherries, and juicy blackberries. The 9% Mourvedre and 7% Counoise lend a balance to the 2018 Cuvee le Bec, reflecting the complex layers brought about by different picks in the vineyard and various winemaking techniques. A true crowd pleaser! Drink now through 2038.
The final wine to be released from the 2017 vintage is arguably the best wine we crafted that year: the TLB. With seven more months in barrel than previous vintages, including 75% new French oak, this co-fermented blend of 85% Cabernet Sauvignon and 15% Syrah is refined and packed with layers of flavor. The bouquet is overflowing with aromas of raspberry jam, cocoa powder, and vanilla. The palate then moves into bold flavors of black plums, blackberries, dark cherries, and ripe blueberries! All of this helps mask the bold tannins that can carry this wine for decades. We recommend decanting this wine if you are going to enjoy it soon.
Sold out upon the 2020 Winter Wine Club Release. Join our Wine Club to be able to enjoy the 2018 vintage, to be released in 2021.