2008 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 14 days,
    hand pumped over three times per day and pressed at dryness to French oak.
  • Aging: Aged in French oak, 15% new, for 16 months
  • Bottled: Bottled February 2009
  • Chemistry at bottling: 14.5% alcohol 3.60 pH .63 TA
  • Blend: Zinfandel (40%), Petite Sirah (20%), Cabernet Sauvignon (20%), and Syrah(20%)
  • Production: 400 Cases

2010 Russian River Valley Chardonnay

Chard

  • Harvest: October 7, 2010
  • Average Chemistry at Harvest: 24.7 Brix 3.25 pH .72 TA
  • Whole Cluster Pressed
  • Fermented in Stainless Steel for 27 days @ 55 degrees F
  • No Malolactic fermentation ~ Left sur lie for 4 months
  • Bottling: January 2011
  • Chemistry at bottling: 14% alcohol 3.30 pH .68 TA
  • Varietal percentage; 100% Chardonnay
  • Vineyards: Foppoli Family Vineyard
  • Production: 115 Cases

2009 Resolution. ~ Cabernet Sauvignon

2009 Res

  • Harvest: October 2009
  • Pressing: Pressed at dryness to French oak, 20% new
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged 16 months
  • Chemistry at bottling: 14.5% alcohol 3.70 pH .62 TA
  • Varietal percentage; 100% Cabernet Sauvignon
  • Vineyards: (Napa Valley) Branham Obsidian, St Helena, Calistoga
  • Production: 700 Cases

2008 Napa Cabernet Sauvignon

2008 cab

  • Harvest: October 4th & 21st, 2008
  • Average Chemistry at Harvest: 25.8 Brix 3.55 pH .68 TA
  • Fermentation: 18 days at 87 degrees F. Natural and selected yeast
  • Maceration: Hand pumped over three times per day
  • Pressing: Pressed at dryness to French oak, 50% new, 50% one year old
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged 20 months
  • Bottling: June 2010
  • Chemistry at bottling: 14.6% alcohol 3.55 pH .62 TA
  • Varietal percentage; 96% Cabernet Sauvignon; 4% Petite Verdot
  • Vineyards: 50% Branham Estate St. Helena, 50% Taplin St. Helena
  • Production: 180 Cases

2007 Napa Petite Sirah

07 petite

  • Harvest; September 24, 2007 & October 14, 2007
  • Average Chemistry at Harvest; 26.5 Brix 3.70 pH .66 TA
  • Fermentation; 14 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 3.70 pH .63 TA
  • Varietal percentage; 100% Petite Sirah
  • Vineyards; Obsidian & CWG Vineyard Chiles Valley
  • 140 Cases

2007 Rockpile Petite Sirah

07 rockpile petite

  • Harvest; October 10, 2007
  • Average Chemistry at Harvest; 26.2 Brix 3.70 pH .68 TA
  • Fermentation: 14 days; Natural and selected yeast
  • Pressing; Pressed at dryness to French oak, 15% new
  • Malolactic Fermentation; Inoculated at time of pressing, completed in barrels
  • Aging; Aged in French oak, 15% new, for 16 months
  • Bottled February 2009
  • Chemistry at bottling; 14.8% alcohol 3.72 pH .63 TA
  • Varietal percentage; 100% Petite Sirah
  • Vineyards; Branham Vineyards ~ Rockpile Vineyards
  • 140 Cases

2009 Rockpile Zinfandel

09 rockpile

  • Harvest: October 15, 2009
  • Chemistry at Harvest: 25.8 Brix, 3.80 pH .69 TA
  • Fermentation: Fermented 14 days; Natural and selected yeast
  • Maceration: Hand pumped over three times per day
  • Pressing: Pressed at 1 degree Brix to French Oak
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged in French oak, 15% new for 16 months
  • Bottling: February 2011
  • Chemistry at bottling: 14.9% alcohol 3.80 pH .63 TA
  • Varietal percentage: 92% Zinfandel, 4% Petite Sirah, 4% Syrah
  • Vineyards: 100% "Branham Rockpile Vineyards"
  • 240 Cases

2008 Senal

08 senal

  • Harvest: October 2008
  • Fermentation: Fermented 14 days; Natural and selected yeast
  • Maceration: Hand pumped over three times per day
  • Pressing: Pressed at 1 degree Brix to French oak
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged in French oak, 10% new for 16 months
  • Bottling: February 2010
  • Chemistry at bottling: 14.8% alcohol 3.65 pH .61 TA
  • Varietal percentage: 40% Zinfandel, 20% Syrah, 20% Cabernet Sauvignon, 20% Petite Sirah
  • Vineyards: 100% "Branham Rockpile Vineyards"
  • 200 Cases