2014 TEXTBOOK Vineyards Proprietary Red Wine, "Page-Turner," Oakville District
Classic “Right Bank” Bordelaise winemaking provides a spectacular result
Superbly mature and well-drained sites on rocky east and west sides of the Oakville District AVA, next door to Screaming Eagle, downslope from Harlan and near To-Kalon vineyards
Exemplary farming practices provided dense clusters with perfect flavor and maturity
Classic “Right Bank” Bordelaise winemaking (blended varietals, new French oak, egg-white fining) provides a spectacular result
Two exemplary Oakville sites – on opposite sides of the tiny appellation, frame our 2014 release. On the western side of the AVA, downslope from Harlan, we find the site of TEXTBOOK Oakville Merlot, abutting the verdant Mayacamas mountains. TEXTBOOK “Page-Turner” pulls its Cabernet Sauvignon portion from a very special site located on the opposite side of the appellation – on the eastern side of the Oakville District AVA abutting the rugged and dry Vaca Mountain range, next door to Screaming Eagle. This sub-section of the Oakville AVA is renowned for superb, richly-textured Cabernet Sauvignon and Cabernet Franc. The terrain is characterized by steep hills which bask in warm, sunny afternoons offering an ideal growing environment. Soil profiles include gravelly alluvium (eroded off the nearby mountains) covered by shallow gravelly loam and in some places interspersed with large boulders. These sites are quite infertile and well-drained. Planted in the early 1980’s and 1990’s these two sites clonal material include heritage selections (likely from Beaulieu Block).
Exemplary sustainable farming practices are employed in these mature sites and after veraison we culled unevenly ripened bunches which reduced yield to less than 7 pounds per vine (@ 3.6 tons/acre), low for the Oakville District.
TEXTBOOK clusters were field-sorted, hand-harvested, hand-sorted at the winery and de-stemmed and cold soaked for 3 days in open-top, temperature-controlled fermenters. Two daily punch-downs (depending on the lot) during fermentation kept the caps immersed and extracted superb flavor and structure. After twenty-three days (Merlot) and thirty-one days (both Cabernets) on their skins we gently pressed into barrels where the lots completed ML fermentation over the winter. Barrels were of the highest quality; 100% French, 50% new, three-year air-dried, medium-toast with toasted heads and handcrafted by Boutes, Francois Frères and Nadalié. The mélange of these three varietals adds complexity, regal mouth-feel, softness and completes the classic “Bordeaux Right Bank” blend profile. Twenty-one months maturation in barrel with two rackings and one egg white fining integrated flavors and developed its wonderfully balanced, yet textured mouth-feel. We bottled only eight barrels.