Cattleya Wines are the result of a long and deep love story between my soul and wine. I am Bibiana—born and raised in Colombia, trained as a winemaker in France, and now growing roots in Sonoma County. All Cattleya wines are made with fruit sourced from beautiful sites, farmed by the greatest viticulturists and talented crews. My ultimate goal is to make wines with soul and character that are unique representatives of their terroir. My wine philosophy is simple: To produce unique wines of extreme purity, power, and finesse.
Cuvée Number One is a blend of two clones grown in the same vineyard. This vineyard is located in the Green Valley AVA, a small and very distinctive area inside the Russian River Valley AVA. I selected two clones from this vineyard as we developed our program for the Russian River AVA blend: 115 Dijon and Pommard. Both are well known among winemakers for their specific characteristics of aromatics and texture. I love the way Pommard brings much texture and mouth feel to a Pinot Noir blend. The vineyard is cane pruned with vertical shoot positioning, limited crop per vine, and a tremendous emphasis on optimal canopy management.
Each clone was fermented in its own small, stainless steel, open-top fermenter. Clone 115 Dijon was harvested on August 17, 2015 and the Pommard selection on August 20, 2015. Fruit was destemmed at 100% for both clones. After a 5- to 10-day cold soak, fermentation began; punch-downs were done daily throughout maceration. The wine fermented on the skins for 22 days, then was drained and barreled down for malolactic fermentation and aging. In 2014, each clone was fermented and aged in separate French oak barrels for 11 months of aging in the cellar. The wines are showing generous texture with soft tannins and a full bouquet of flavors. The wine was bottled in January, 2016.
Winemaker tasting notes
Intense ruby color with nuances of purple and dark red. The nose is fragrant, intense, and complex, with aromas of blackberries, cassis, strawberries, currants, and pencil shavings. The mouth-feel starts dense, structured, with lots of tannins and great savory notes from a great acidity balancing the tannins. Aromas of cinnamon, cloves, vanilla, and cacao dust add to the complexity of red fruit aromatics. This wine is generous, intense and seductive. Enjoy now and on through the next five to ten years.