2021 Arbolitos
NEW RELEASE
In Stock
Tucked into our estate San Lucas Vineyard is a very small block of head-trained vines, the oldest and most traditional grape-growing method in the world. We call them arbolitos, Spanish for little trees, which is exactly what they resemble. Our arbolitos produce a small amount of exceptional fruit each year, and the 2021 vintage marks the second bottling from these special vines.
The 2021 vintage is intense and focused, with aromas of blackberry, ripe plum, cranberry, blueberry, and dates. Medium-bodied with a bright acidity, it is framed by integrated tannins. A juicy red fruit finish prevails, lingering with a touch of sweet oak on the lengthy finish.
Wine Specs
Vintage
2021
Varietal
Arbolitos
Appellation
Monterey
Vineyard
San Lucas
Harvest Date
Oct 15- Nov 12, 2021
pH
3.59
Aging
58% French oak, 24% American oak, 14% Hungarian oak, 16 months
Bottling Date
May 17, 2023
Alcohol %
14.8
Wine Profile
Tasting Notes
The 2021 vintage is intense and focused, with aromas of blackberry, ripe plum, cranberry, blueberry, and dates. Medium-bodied with a bright acidity, it is framed by integrated tannins. A juicy red fruit finish prevails, lingering with a touch of sweet oak on the lengthy finish.
Vineyard
Once known as cattle country, our San Lucas Vineyard is a postcard-perfect vineyard with gorgeous rolling topography, warm sunshine-filled days, and nights that are cold and crisp. This locale marks Monterey’s climatic tipping point and it is so distinguished that the San Lucas AVA was established in 1987. Our San Lucas Vineyard is home to stellar Cabernet Sauvignon and Merlot, Rhône varietals such as Grenache, Syrah and Mourvèdre, and some of our unique varietals, including Charbono, Barbera and Primitivo. The latter are planted in the head-trained method on a small sloped section of the vineyard that yields intensely flavored grapes.
Varietal Composition
29% Cabernet Sauvignon, 26% Petite Sirah, 26% Charbono, 13% Barbera, 6% Primitivo
Winemaking
The grapes were handpicked, destemmed and crushed into small open-top fermenters, with each variety kept separate. The cap was punched down twice daily at the height of fermentation to gently increase extraction of color and phenolic compounds. After pressing off the skins, the wine was allowed to settle. Then the clean juice was racked into barrels for secondary malolactic fermentation and aging. Barrel-aged for 16 months, the final blend was comprised of a barrel selection
Cases Produced
102