VINEYARD

Our Bordeaux-grape varieties are harvested from the Newton estate on the hillsides of Spring Mountain. Comprised of 112 unique blocks, the vineyards are intertwined with lushly forested terrain creating distinct microclimates, expressed in our complex finished wines. A selection of grapes are also sourced from highly prized mountain and valley vineyards to provide our winemakers with the highest-quality fruit for crafting Newton wines.

VINTAGE CONDITIONS

The 2011 vintage was notable for its cool temperatures throughout the season. The cool conditions offered Bordeaux varietals a long-time hang time, allowing the grapes to reach optimum ripeness while retaining acidity. The yields were lower with small berries that had intense fruit flavor.

VINIFICATION

We begin our winemaking work in the vineyard, cultivating the vines using sustainable farming techniques and following nature’s lead as the growing season unfolds. Fermentation is achieved with indigenous yeast, which is followed by 22 months aging in French oak barrels (40% new). The wines are aged sur lie and bottled unfiltered.