2013 Shea Vineyard Magnum
In the Vineyard
One of the first three brands to vineyard-designate Shea, we started sourcing fruit from this vineyard in 1996 from the original plantings of Block 1. Since those original vines succumbed to phyloxera, we have moved to a 3-acre segment on Block 11, contracted only to Raptor Ridge. (More technical information about this vineyard.)
In 2013, this vineyard was harvested on September 29. Harvest chemistry was 21 Brix, 3.51 pH and 4.5 TA.
At the Winery
The grapes were 100 percent destemmed and cold soaked for seven days. Vats were inoculated with commercial yeast strains from 71-B, and fermented for 19 days before pressing and settling in tank. After two days, the wine was racked into 100 percent French oak, by Atelier, Remond and Meyrieux, giving the wine a 31 percent new oak intensity and aged for nine months.
At the Table
In the glass, this elegant beauty is ruby in color. The nose is sweet with early picked blueberries, red currants, pomegranate and violets. Shea’s palate is soft on the entry, then builds with ripe cherry and cola. We love the length of finish on this wine, with dynamic notes of cinnamon, nutmeg and bright acidity. Pair with classic Pinot-friendly dishes like Pacific Northwest salmon, or wild foraged chanterelle risotto.