2017 began with abundant rainfall. Spring was mild, resulting in extended flowering. Three heat events, including one over Labor Day weekend, kicked harvest into high gear. By early October, when the wine country wildfires started, 90% of 2017 grape tonnage was in and by the end of October, harvest was complete. Vintners rigorously evaluated the grapes and fermenting wines that may have been affected by the fires. Now that the 2017 vintage is going on the market, another quality vintage has been produced.
The Babcock vineyard in Suisun valley benefits from a Mediterranean climate, properly fertile soils, and significant marine air influenced during summer months, as a result the Charbono grapes, which we source from the Babcock vineyard has once again provided Judd’s Hill with incredible deep rich fruit.
Fermented over a period of 11 days with 3 separate fermentations using 2 separate proprietary yeasts and one native yeast/wild fermentation with our house “super yeast”. Aged in 20% new and 80% neutral oak, we then selected the best 3 barrels to go into Judd’s Hill 2017 Charbono
Charbono is prized for its color. This 2017 vintage shows a medium body with deep inky purple color and moderate to high acid. Aromas display elements of grape jelly, Italian herbs and spices. The mid-palate is delicate with a long lingering finish.
The moderate to high acid in the wine makes it easy to be paired with almost all food items. Salted dishes and sushi are among the dishes which can be enjoyed with Charbono. Roasted vegetables with parmesan cheese work very well to soften the acid and bring out the fruit.
|Wine Style||Red Wine|
|Harvest Date||September 26, 2017|
|Bottling Date||March 19, 2018|