Bold aromas of blueberry, blackberry, toast, vanilla and hints of eucalyptus. Luscious black fruits on the full-bodied palate, with notes of cocoa, vanilla, mint and kirsch. The tannins are still fairly prevalent, but supple. Enjoy on its own or alongside roasts and stews.
This traditional Bordeaux blend is indicative of the Lurton’s history in that French wine region. Red Bordeaux blends are known for their powerful structure and deep flavors. Dark fruits and berries, such as plum and blackcurrant, are commonly used to describe the flavors of red Bordeaux. Tannins tend to be relatively high, giving the wines a firm structure. Cabernet Sauvignon is widely accepted as a compulsory component of any Bordeaux blend, with Merlot following closely behind. In fact, the majority of Bordeaux blend wines are made exclusively from these two varieties. The remaining components are Cabernet Franc, Petit Verdot and Malbec, used in varying combinations and proportions.
Chalk Hill is a tiny AVA in Northern Sonoma County, nestled among the eastern hills of the famous Russian River Valley. Its unique terroir in the hills means that it is slightly warmer than many of the surrounding AVAs. It is planted mostly to Bordeaux varieties. Chalk Hill has around 650 hectares (1600 acres) of land under vine and just a handful of producers. Chalk Hill’s terroir is based on powdery white volcanic ash, which is less fertile than the alluvial soils in the valley below. Soils with low fertility are usually considered optimum for winegrowing, as they force vines to work hard for survival, leading to lower yields of higher-quality grapes.
24 acres of sublime Chalk Hill estate vineyards, with a dizzying array of volcanic soils, topography and microclimates. The vines are planted vertically, to minimize soil loss, with ground cover between the rows. Farmed organically (while not officially registered as such), following biodynamic principles, great care is undertaken to ensure the biodiversity of the area is respected. The double Guyot trellis is employed to ensure the grapes are given plenty of sun exposure, but the canopy can be properly managed to shield the clusters from the hottest part of the day.
Hand-harvested at night to maintain freshness, the berries are hand-sorted to select the finest individual grapes. Gently crushed, the whole berries are left to cold soak at temperature control for 5 days to extract phenols, colour and tannins before fermentation with indigenous yeasts begins. After a 2 week maceration on the skins with daily pumpovers, the fermented juice is racked into select French oak barrels (80% new).