Growing Season
After a somewhat dry winter, budbreak on March 18th marked an early start of the growing season at Promontory. The year continued with consistency; summer was warm and even, devoid of cold extremes, and with no days that exceeded 100°F. After the earthquake on August 24th, seasonal creeks and streams that had long been dry began to flow once again. We noticed a subtle change in the vines, which grew more vibrant and youthful as autumn approached. While the rest of the valley was experiencing an early harvest, the cooler climate of the territory tempered the ripening process and set the stage for one of our longer growing seasons to date, second only to 2011. Harvest started slowly on September 10th in the higher-elevation, west-facing blocks and continued two weeks later with lower blocks planted on volcanic soil. Lastly, on October 11th we began picking Promontory’s east-facing blocks planted on metamorphic soil. As has become customary, given the diversity of the territory, nearly 52 harvest passes were made, resulting in 33 distinct fermentations. During vinification the extraction came gently, yielding wines with lively acidity and depth of character.
Tasting Notes
The appearance is deep red with a brilliant reflection along the rim. On the nose, hints of graphite, wet stone, and fresh spices interplay with a fruit component that brings notes of fresh, dark berries, notably cassis. The wine begins with precision and tension, as mineral acidity drives linearly from the front to the back of the palate. The tannins, gaining definition, are harmoniously integrated with the density and freshness of the fruit, creating a long and vibrant finale. Elegance and controlled strength are wrapped in the now-familiar structure of Promontory, resulting in a wine with an athletic balance that will drink beautifully over the next 50-plus years.
