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Atrea The Choir 2007
Atrea Old Soul Red 2004
Vintage and Release Information
Mendocino County White Wine 2007
Bottled June 6, 2008; Released September 15, 2008
Production of 836 cases
Blend Composition/Technical Data
76% roussanne, 24% viognier
14.2% alcohol by volume
0.60 titratable acidity
pH 3.41
Vineyards and Harvest
The grapes were sourced both from our organically-certified estate vineyard and from the low-yield, organically-certified Lakeview Vineyards in the Sanel Valley of Mendocino
County. The roussanne and viognier blocks were harvested by hand from September 26 to September 29 following a “textbook ideal” growing season. The fruit was intensely perfumed, and the sugar/acid balance was ideal. The lots were whole-cluster pressed in the early morning hours to preserve their inherent aromatics and verve.
Winemaking and Cooperage
The grapes were whole-cluster pressed. We used native yeast barrel fermentation with 60% in small stainless barrels and 40% in neutral French oak. (No malolactic fermentation.) The wine
remained sur lie for eight months with bi-monthly batonnage. No pre-bottling filtration.
Winemaker Alex MacGregor
Consulting Winemaker David Ramey
Winemaker’s Comments
The hugely aromatic nose of apricot, honeysuckle, orange blossoms and jasmine has become the hallmark of The Choir. The palate carries similar flavors with emphasis on pitted fruits. It sports richness without excess weight. Wine can be powerful and vibrant simultaneously when made well, as The Choir demonstrates. This wine will appeal to the “ABC” (anything but chardonnay) crowd.
Mendocino County White Wine 2007
Bottled June 6, 2008; Released September 15, 2008
Production of 836 cases
Blend Composition/Technical Data
76% roussanne, 24% viognier
14.2% alcohol by volume
0.60 titratable acidity
pH 3.41
Vineyards and Harvest
The grapes were sourced both from our organically-certified estate vineyard and from the low-yield, organically-certified Lakeview Vineyards in the Sanel Valley of Mendocino
County. The roussanne and viognier blocks were harvested by hand from September 26 to September 29 following a “textbook ideal” growing season. The fruit was intensely perfumed, and the sugar/acid balance was ideal. The lots were whole-cluster pressed in the early morning hours to preserve their inherent aromatics and verve.
Winemaking and Cooperage
The grapes were whole-cluster pressed. We used native yeast barrel fermentation with 60% in small stainless barrels and 40% in neutral French oak. (No malolactic fermentation.) The wine
remained sur lie for eight months with bi-monthly batonnage. No pre-bottling filtration.
Winemaker Alex MacGregor
Consulting Winemaker David Ramey
Winemaker’s Comments
The hugely aromatic nose of apricot, honeysuckle, orange blossoms and jasmine has become the hallmark of The Choir. The palate carries similar flavors with emphasis on pitted fruits. It sports richness without excess weight. Wine can be powerful and vibrant simultaneously when made well, as The Choir demonstrates. This wine will appeal to the “ABC” (anything but chardonnay) crowd.
Vintage and Release Information
Mendocino County Red Wine 2004
Released May 15, 2007
Production of 2216 cases
Blend Composition/Technical Data
37% zinfandel, 36% syrah, 16% malbec, 11% petite sirah
15.2% alcohol by volume
0.58 titratable acidity
pH 3.85
Vineyards and Harvest
The grapes were harvested and field-sorted by hand beginning with the zinfandel on September 14, 2004, and ending with the oldest syrah block on October 1, 2004 at an average of 25.4 brix. One third of the grapes were sourced from the Saracina Ranch; the balance were sourced from six other low-yield, sustainably farmed Mendocino County vineyards ranging in age from 11 to 86 years, including the oldest syrah planting in the U.S.
Winemaking and Cooperage
The grapes were picked at full maturity, de-stemmed and gently crushed into fermenters. The must soaked at a cool temperature for four to seven days, at which point native yeast fermentation began. Post-fermentation maceration with heat followed for approximately one week. The wine was aged in Burgundian oak (25% new) for 14 months, which included six months of native malolactic fermentation. The blend was assembled and bottled unfiltered in early March 2006.
Winemaker Alex MacGregor
Consulting Winemaker David Ramey
Winemaker’s Comments
The soft, spicy aromatics of this New World-style blend introduce a supple, jammy fruit palate with a long, velvety finish. This wine yields aromas of dusty blackberries (zinfandel), rich, earthy soil (syrah), blueberry-pie (malbec), and a dash of pepper (petite sirah). The flavors range from black cherry and
chocolate to dark spices and game. Our proprietary wine-making protocols soften the tannins to produce a polished young wine that’s sophisticated yet approachable. This is a crowd-pleasing wine that can be enjoyed now or cellared.
Atrea: Wines with soul from the heart of Mendocino
Mendocino County Red Wine 2004
Released May 15, 2007
Production of 2216 cases
Blend Composition/Technical Data
37% zinfandel, 36% syrah, 16% malbec, 11% petite sirah
15.2% alcohol by volume
0.58 titratable acidity
pH 3.85
Vineyards and Harvest
The grapes were harvested and field-sorted by hand beginning with the zinfandel on September 14, 2004, and ending with the oldest syrah block on October 1, 2004 at an average of 25.4 brix. One third of the grapes were sourced from the Saracina Ranch; the balance were sourced from six other low-yield, sustainably farmed Mendocino County vineyards ranging in age from 11 to 86 years, including the oldest syrah planting in the U.S.
Winemaking and Cooperage
The grapes were picked at full maturity, de-stemmed and gently crushed into fermenters. The must soaked at a cool temperature for four to seven days, at which point native yeast fermentation began. Post-fermentation maceration with heat followed for approximately one week. The wine was aged in Burgundian oak (25% new) for 14 months, which included six months of native malolactic fermentation. The blend was assembled and bottled unfiltered in early March 2006.
Winemaker Alex MacGregor
Consulting Winemaker David Ramey
Winemaker’s Comments
The soft, spicy aromatics of this New World-style blend introduce a supple, jammy fruit palate with a long, velvety finish. This wine yields aromas of dusty blackberries (zinfandel), rich, earthy soil (syrah), blueberry-pie (malbec), and a dash of pepper (petite sirah). The flavors range from black cherry and
chocolate to dark spices and game. Our proprietary wine-making protocols soften the tannins to produce a polished young wine that’s sophisticated yet approachable. This is a crowd-pleasing wine that can be enjoyed now or cellared.
Atrea: Wines with soul from the heart of Mendocino
