2015 Bismark Titan 750ml +14% alc
Number of Cases: 360
Vineyard: Our Bismark Mountain Ranch is high above the city of Sonoma and San Pablo Bay. Here on the southwestern flanks of the Mayacamas Mountains plantings include Malbec, Cabernet Franc, Petit Verdot and Cabernet Sauvignon amid outcroppings of Rhyolite. We began planting in 1991 and continue to fine tune our mix of cultivars to this day. This is steep ground; shared with Creosote bush, Grey pine, coyote and mountain lion. Topographically it is like the Douro. Windy, sun drenched yet moderate in temperature, Bismark grudgingly produces grapes with an intense, deeply concentrated flavor. Bismark’s unique terroir is both fierce and alluring.
Vintage 2015: The 2015 growing season was once again dry and odd. Late winter and early spring were hot. Late spring was cool and fruit set was poor. The peak summer months were moderate, resulting in steady ripening and good acid retention. Late summer heat pushed sugar accumulation because of the small crop. We harvested the grapes for the Titan from September 14, to October 26, 2015 at an average 28.7 Brix.
Winemaking: The grapes were sorted, destemmed and partially crushed to stainless steel fermentation tanks. Pressing was done “to taste,” based on daily tastings of the wines after pumpover. The newly pressed wines were racked to tank and allowed to settle before barreling. The wine was barrel aged on lees for 19 months in 100% new French oak.
Tasting Notes: Almost black in the glass, our 2015 Titan exudes aromas of dark chocolate, cardamom, pulverized plutonic rock and a hint of pennyroyal. By mouth it is ample, extracted, with flavors of cocoa, blackberry black olive and molé (Tasted 4/30/18).
Variety: 43% Cabernet Sauvignon 26% Malbec, 14% Cabernet Franc, and 16% Petit Verdot
Harvest Dates: September 14 to October 26, 2015
Age of Vines: 14-20 years
Brix at Harvest Average: 28.7
Malolactic Fermentation: 100%
Length/Type of Aging: 19 months in 60-gal oak barrels.
Oak Types: 100% new French from Remond.
Bottling Date: June 23, 2017