2015 Reserve Saint Macaire 750ml
Private Reserve - Wine Club Exclusive
Saint Macaire, a heritage Bordeaux variety from Belle Epoque France, nearly vanished in the European Phylloxera blight of the 1880s. The 2015 HANNA Reserve Saint Macaire will be the only one of its kind released in the United States, and one of very few produced internationally. HANNA Winery grows a half-acre of Saint Macaire at its Red Ranch Estate in southern Alexander Valley.
95 Pts Tasting Panel
Tasting Notes: Opaque with youthful purple hues, our 2105 St. Macaire reveals sylvan notes of oak root, sarsaparilla and chanterelle. These are accompanied by aromas of peppercorn, sage leaf, saddle leather and Darjeeling tea. By mouth fruit emerges as kirsch and grilled fig. Texturally the wine is hewn large with supple, unctuous tannins and an unabashed natural brightness. (Tasted 12-1-17) Decanting Recommended.
Vineyard: The grapes for Hanna’s 2015 Reserve Saint Macaire 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’s planted on Laughlin Series sandy loam. These are soils of two-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, 6, 412 and 685. 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. We harvested our Alexander Valley Saint Macaire on September 10, at 28.0 degrees 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. The must was cold soaked for eight days before being warmed and inoculated. Pressing was done “to taste”, based on hourly tastings of the wines during peak fermentation. The newly pressed wines were racked to tank and allowed to settle before barreling. The wine was barreled in October 2015 into French oak coopered by Treuil. Blending was done in the Winter of 2016 and the blend was finalized in Spring 2017.
14% Cab Sauv, 7% Malbec, 2% Merlot
Titratable Acidity (TA): 0.72 g/100 mL
Residual Sugar: 0.2%