2014 Estate Innamorarsi
Campo dos Robles

Innamoraasi Bottle Shot.png
Innamoraasi Bottle Shot.png

2014 Estate Innamorarsi
Campo dos Robles

28.00

Vineyard

Viognier is a white grape believed to have originated in present day Croatia before making its way to the Rhone region of France, where it can be found as a stand-alone wine or often blended with Marsanne and Roussane. Our Viognier comes from the “Campo dos Robles” (field of two oaks) Vineyard, located at Campovida. The CCOF Certified vineyard is located in the town of Hopland along the banks of the upper Russian River. The site’s river-bed gravelly loam soil provides an ideal site for growing world-class Rhone white wines.

Harvest notes

The 2014 harvest season was marked by a severe drought throughout California, with only some rain in the spring that helped saved the year.  This is also considered to be the earliest harvest season in over a decade, as well as a very condensed one, with sparkling wine production beginning in July and still wine finishing by mid-October.  Even will all the challenges that Mother Nature provided, the quality of the wines is as high as the last two vintages for many varietals.  Small berries played a big role in as they brought more density and intensity of flavors to the finished wines.

 

Winemaker’s notes

The nose shows displays notes of honey, caramelized apples, baked fruit pie with a hint of toasted almonds in the background.  The palate shows amazing roundness and viscosity that contributes to a long-lasting finish.  This is all balanced by the high level of acidity that keeps it bright and crisp.

Vineyard statistics

Appellation: Mendocino County
Sub AVA: Mendocino
Certifications: CCOF Organic
Year planted: 1995
Elevation: 560 feet
Exposure: N/A
Orientation: East to west
Clone: Unregistered
Rootstock: 5C
Soil: Pinole Gravelly loam
Yield: 2 tons/acre

Wine statistics

Harvest date: September 17, 2014
Brix: 36.0
Fermentation: Whole-cluster pressed and stainless steel fermented at 50F for two months.  No malolactic fermentation.
Aging: Aged in neutral French oak for four months with lees contact and stirred once a month to increase mouthfeel.
pH: 3.46
TA: 7.4 g/L
Alcohol: 14.2%
Cases produced: 180

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