This Bordeaux blend was entirely estate-grown at our vineyards
located in the southern part of Napa Valley. Each grape varietal
was hand-harvested at the peak of ripeness throughout the
month of October 2006. The grapes were fermented separately
and aged in French oak barrels for eight months. Our star
winemaker, Celia Welch Masyczek, then selected individual lots
and slowly pieced together the components of this intriguing
blend. The blend was returned to age in barrels for an additional
eight months to further integrate the flavors and aromas in this
complex blend.
Very bright dark raspberry and blackberry aromas jump out of
the glass. Lightly vanilla-scented oak tones provide a deeper note
to the lifted perfumy fruit aromas. At entry the wine is broad and
soft, showing nice depth and a juicy mid-palate. The finish shows
just a tiny “zip” of fresh crisp berry flavor.
This blend of 100% estate-grown fruit combines 54% Cabernet
Sauvignon, 34% Cab Franc, and 12% Petit Verdot. The wines
were harvested and fermented separately, then aged in French
Oak until June 2007, when they were blended and returned to
barrels. The 2006 Bad Boy Red spent a total of 16 months in
barrels before it was bottled in February 2008.
Appellation: Yountville, Napa Valley
Estate Vineyard: Grigsby Vineyard, Yountville
Collinetta Vineyard, Coombsville
Aging: 16 months in small French oak barrels
Bottling: February 2008
Varietals: 54% Cabernet Sauvignon,
34% Cabernet Franc, 12% Petit Verdot
Alcohol: 14.5%
Cases Produced: 466