Aromas of fresh apple, wet stone and vanilla bean are followed by flavors of tropical fruit, flowers and lime. The fleshy mid-palate is lifted by acidity and finishes clean and fresh.
In 2004, F. Allan Chapman purchased the 638 acre Priest Ranch property and the following year, combined it with the 990 acre Lynch Vineyards to create Priest Ranch Wines. Craig Becker is the director of winemaking and viticulture. The vineyards are located in eastern Napa County on hills ranging in elevation from about 850-2,400 feet. Two hundred acres of sustainably farmed vineyards are divided into 87 individual blocks and are planted on various soils – alluvial fans, silty clay and fractured shale, and Akin. Of the 87 blocks, Priest Ranch sources its Cabernet Sauvignon, Zinfandel, Petite Sirah and Sauvignon Blanc from its top 10 blocks and sells the remainder to some of Napa Valley’s finest – David Ramey and Heidi Barrett and respected wineries like Caymus, Duckhorn, Orin Swift, Pahlmeyer and Viader.
|The grapes were sourced from three small blocks planted at 850-900 feet in elevation. Whole cluster pressed and cold soaked for 48 hours, the must fermented for 10 days in a combination of stainless steel drums (50%) and neutral French oak. The wine was sulfured to prevent malolactic fermentation, aged on its lees for five months in oak and stirred once a week.