2015 Reserve Alchimie 750ml
91 Points, Robert Parker Wine Advocate
Number of Cases: 586
Vineyard: The grapes for Hanna’s 2015 Alexander Valley Alchimie were grown on our Red Ranch in Alexander Valley. The property is bisected by Hoot Owl Creek. Below Hoot Owl Creek this benchland ranch is planted on Clough Series gravelly loam soil. Above Hoot Owl it planted on Laughlin Series Sandy Loam. These are soils of 2 foot depth and less. The vineyard is planted to 50 acres of Cabernet Sauvignon, 10 acres of Malbec, two-and-a-half acres of Merlot, two acres of Petit Verdot, and just over a half acre of Saint Macaire. The Cabernet is planted to clones 7, 2 and 6. The Malbec is clone 9, the Merlot is clone 3, the Petit Verdot is clone 400, and the Saint Macaire is a field selection.
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. The Malbec was harvested on October 1, at 25.5o Brix, the Cabernet Sauvignon from September 10, to October 9, at an average of 26.8 o Brix, the Petit Verdot and Merlot on September 28, at 29.2 o and 26.7 o Brix and the Saint Macaire on September 10, at 28.0 o Brix.
Winemaking: We hand-harvested in the cool hours from midnight to sunrise. 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 wines were blended in the spring of 2016 and aged in 60 gallon French and Hungarian oak barrels from Remond, Nadalie and Trust.
Tasting Notes: Deep-purple ruby in the glass, our 2015 Alchimie simmers with complex aromas of elderberry, molasses, wild ginger, bush berries, smoky chuleta ahumada and fresh mint. In the mouth, notes of black tea, cardamom, carob and blackberry emerge, with youthful, fine tannins and a polished, mouth filling finish. (Tasted 3-2-18)
Variety: 60% Malbec, 13% Cabernet Sauvignon, 12% Merlot, 11% Petit Verdot, 4% Saint Macaire
Harvest Dates: Sept 10 to Oct 9, 2015
Avg. Brix at Harvest: 25.9o
Fermentation: Inoculated with commercial yeasts. 7 days skin contact.
Malolactic Fermentation: 100% of blend
Length/Type of Aging: 22 months in 60 gallon French and Hungarian Oak barrels
Oak Types: 90% new oak Remond, Nadalie & Trust.
Bottling Date: September 15, 2017