The fruit is black as night on the
nose, black cherry, blackberry and
cassis mingle with light spice and
The palate is
also dominated by dark fruit, vibrant blackberry, deep dark currant and plum set in a bowl of light
spice and smooth tannins. The finish is cedar, cherry flesh and blackberry.
The 2013 growing started slowly, with an extended bloom period
due to cooler than average temperatures. After bloom we couldn’t
have programmed better growing conditions. Very warm days and
cool clear nights were the norm. A few scattered thunderstorms
hit sections of the growing area but there was no significant rainfall
after early June, allowing for precise canopy management. Through
July and August we had warmer than normal temperatures and no
34% Les Collines & 13% Bergevin Springs (Walla Walla); 47 %
Stone Tree (Wahluke Slope); 6% Candy Mtn (Columbia Valley)
Harvest ended up starting about a week early from the
warm sites, but as things cooled off we were able slow down thing
in the Walla Walla valley and allow the fruit to get fully mature for
perfect flavors. Over all the 2013 vintage will prove to be an excellent vintage.
Harvested in the late portion of the season, we rely on both
chemical analysis and flavor analysis to determine ripeness. Often the grapes will reach sugar
targets long before they taste ripe. When they taste ripe, the cabernet sauvignon clusters are
hand harvested, hand sorted, destemmed and lightly crushed.
June 30, 2015
We only use gravity to move
the crushed crapes and juice. Fermentation times in 2013 averaged 24 days, with the shortest
being 14 days and the longest being 31 days. No pressed wine is used in making our Moonspell.
18 months in 30% New Oak; 76% French Oak,
14% American oak & 10% Hungarian Oak.