2023 Reserve Nero d'Avola 750ml

Block 15 Terraces: In the foothills on the southeast side of Alexander Valley lies Hanna Winery’s Red Ranch. Affectionally called “AV” in-house, for years the property exclusively grew Bordeaux varieties. Bordered by Hoot Owl creek and the tasting room, the north facing block 15 terraces were home to Merlot for 29 years. In 2019 we replanted to Malbec, but the Kincade fire consumed the young vines. Inspiration struck and we planted Nero d’Avola, the Sicilian superstar.

Vintage 2023: A wet winter followed by a cool spring and summer allowed clusters to size above expectations. Continued moderate temps in late summer and early fall resulted in slow ripening and a harvest that was over a month later than 2022, with moderate acid, and fresh flavors. Unlike 2022, we had no heat waves, The 2023 Nero d'Avola was harvested on October 10, 2023, at 27 Brix, a TA of 0.69 g/100 mL and a pH of 3.32.

Winemaking: Easy does it. Eschewing S02, we pitched with non-saccharomyces yeast, and cold soaked for seven days. Fermentation temperatures were moderate, and cap management was gentle, using our juice only pumpover technique to retain suppleness. The wine was drained at 5 Brix and pressed six days post inoculation. After starting ML fermentation the young wine was aged in two new French Oak Puncheons (132 gallons), and eight neutral 60 gallon barrels - calculating out at 32% new oak. It was sur lie and barrel aged for 12 months, and bottled on 4/18/2025 at 14.8% alcohol, a TA of 0.60 g/100 mL and a pH of 3.58. Vegan Friendly

Tasting Notes: Ruby hued translucence, this ingenuous youngster offers clarion notes of dried cranberry, pistachio ice-cream, and heirloom rose. By mouth the flavors are cocktail-like with rosemary, cherry and an orange twist harmonious in a fresh mélange. Tasted (7-31-25)

Variety: 98% Nero d’Avola, 2% Cabernet Sauvignon

Vineyard Location

HANNA Red Ranch blocks 15 and 33 in Alexander Valley

Age of Vines: 3-10 years

Alcohol:  14.8%

pH: 3.58

Titratable Acidity (TA): 0.60 g/100 mL

Residual Sugar: 0.18%

Harvest Dates: October 10, 2023

Avg. Brix at Harvest: 27o

Fermentation: Inoculated with sequential yeast, 13 days skin contact.

Malolactic fermentation: 100% of blend

Length/Type of Aging: 12 months sur lie in barrel

Oak Types: 32% new French oak barrels from Damy and Nadalie

Bottling Date: April 18, 2025

Number of Cases: 300

Vegan