2005 Napa Cabernet Sauvignon

2005 cab

  • Harvest: October 1 & 14, 2005
  • Average Chemistry at Harvest: 25 Brix 3.55 pH .66 T
  • Fermentation: 14 days at 88 degrees F. Natural and selected yeast
  • Maceration: Hand pumped over three times per day
  • Pressing: Pressed at dryness to French oak, 60% new, 40% one year old
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged 20 months
  • Bottling: June 2007
  • Chemistry at bottling: 14.4% alcohol 3.67 pH .63 TA
  • Varietal percentage; 98% Cabernet Sauvignon; 2% Petite Verdot
  • Vineyards: 60% Branham Estate St. Helena, 40% Taplin St. Helena
  • Production: 400 Cases

2006 Sonoma Coast Pinot Noir

2006 Pinot

  • Harvest: September 21 & October 7, 2006
  • Average Chemistry at Harvest: 25.8 Brix 3.66 pH .64 TA
  • Fermentation: 12 days at 80 degrees F. Natural and selected yeast
  • Maceration: Hand pumped over three times per day
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged 15 months in 80% new and 20% one year old French oak
  • Bottling: January 2007
  • Chemistry at bottling: 14% alcohol 3.68 pH .61 TA
  • Vineyards: Various Sonoma Coast Vineyards
  • Bottling: January 2008
  • Production: 99 Cases

2005 Jazz

jazz

  • Jazz is a blend of premium red varietials that are either Estate
    Grown or contracted to Branham Estate Wines Winemaking.
  • Winemaking; The wines used in this blend were fermented an average of 11 days,
    hand pumped over three times per day and pressed at dryness to French oak.
  • Aging: Aged in French oak, 20% new, for 16 months
  • Bottled: Bottled February 2007
  • Chemistry at bottling: 14.4% alcohol 3.65 pH .63 TA
  • Varieties: Zinfandel, Petite Sirah, Cabernet Sauvignon, and Syrah

2006 Napa Petite Sirah

06 petite

  • Harvest; September 21, 2006 & October 11, 2006
  • Average Chemistry at Harvest; 26.6 Brix 3.67 pH .65 TA
  • Fermentation; 10 days at 85 degrees F. Natural and selected yeast
  • Maceration: Hand pumped over three times per day
  • Pressing; Pressed at dryness to French oak, 20% new
  • Malolactic Fermentation; Inoculated at time of pressing, completed in barrels
  • Aging; Aged in French oak, 20% new, for 16 months
  • Bottled February 2008
  • Chemistry at bottling; 14.9% alcohol 3.72 pH .61 TA
  • Varietal percentage; 100% Petite Sirah
  • Vineyards; Obsidian & CWG Vineyard Chiles Valley
  • 220 Cases

2006 Russian River Chardonnay

06 chard

  • Harvest: October 1, 2006
  • Chemistry at Harvest: 24.4 Brix 3.22 pH .70 TA
  • Fermentation: Fermented in stainless steel for 25 days @ 55 F
  • Sur lie for 85 days
  • No malolactic fermentation
  • Bottling: January 2007
  • Chemistry at bottling: 14% alcohol 3.25 pH .65 TA 23 RS
  • Varietal percentage: 100% Chardonnay
  • Vineyards: Foppoli Family Vineyards

2006 Rockpile Zinfandel

06 rockpile

  • Harvest: October 24, 2006
  • Chemistry at Harvest: 25.5 Brix, 3.77 pH .72 TA
  • Fermentation: Fermented 12 days at 84 degrees F. Natural and selected yeast
  • Maceration: Hand pumped over three times per day
  • Pressing: Pressed at 1 degree Brix to French Oak 20% new
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged in French oak, 20% new for 16 months
  • Bottling: February 2008
  • Chemistry at bottling: 14.6% alcohol 3.85 pH .64 TA
  • Varietal percentage: 95% Zinfandel, 5% Petite Sirah
  • Vineyards: 100% Branham & Rockpile Vineyards
  • 350 Cases

2006 Senal

06 senal

  • Harvest: October 2006
  • Fermentation: Fermented 12 days at 85 degrees F. Natural and selected yeast
  • Maceration: Hand pumped over three times per day
  • Pressing: Pressed at 1 degree Brix to French oak 20% new
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged in French oak, 20% new for 16 months
  • Bottling: February 2008
  • Chemistry at bottling: 14.8% alcohol 3.70 pH .62 TA
  • Varietal percentage: 40% Zinfandel, 20% Syrah, 20% Cabernet Sauvignon, 20% Petite Sirah
  • Vineyards: 100% Branham & Rockpile Vineyards
  • 210 Cases

2006 Rockpile Petite Sirah

06 rockpile PS

  • Harvest: October 15th 2006
  • Fermentation: Fermented 12 days at 82 degrees F. Natural and selected yeast
  • Maceration: Hand pumped over three times per day
  • Pressing: Pressed at 1 degree Brix to French oak 20% new
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged in French oak, 20% new for 16 months
  • Bottling: February 2008
  • Chemistry at bottling: 14.8% alcohol 3.70 pH .62 TA
  • Varietal percentage: 95% Petite Sirah, 5% Syrah
  • Vineyards: 100% Branham & Rockpile Vineyards
  • 50 Cases