Charlie Smith Vineyards, located in Nuns Canyon Crest is in the beautiful Sonoma Valley AVA. The vines, grapes and site are perfect. It is on the very top of the Mayacmas ridge separating the Sonoma Valley from Napa Valley. With deep red volcanic soil that in place it almost turns purple. There is broken shale beneath. This is their third year with these grapes. It produces stunning wines, rich, full bodies with fine resolved phenolics.
Located about 14 miles south of Plum Ridge, perched above the town of Kenwood, sits a wonderful Cabernet Sauvignon vineyard. Growing on decomposed volcanic rock, with open exposure to air and sun at 1,600 ft., has proven to be ideal for the Cabernet. Rich, smooth flavors fill the mouth with deep layers of fruit. BV has been offering these grapes for a few years – all we hear is praise. During this time Phil Coturri, the viticulturist, has been allowed to grow the best grapes possible – organically. Each year the grapes get better – this year Peter is making a barrel!!
The vineyard and the grapes have proven to be incredibly good. In any given vintage these grapes will rank with the very best from Northern California.
Below please find some notes associated with our recommended yeast strains for use with this fruit. It is important to note that any yeast will in fact perform the fermentation, however these strains have consistently performed well and produced flavors that our customers have been very happy with. To that end, the "correct" yeast strain is simply the one that sounds to you as though it will make the flavors that you are looking for in your wine.
You can add the yeast strain of your choice from the "You Might Also Need" section below. We also strongly recommend the use of the additive pack that you will see listed in this section as it will help enhance the quality of the wine you produce. Order one packet of yeast and one additive pack per pail of must or juice.
MT: Ability to enhance varietal fruit and floral aromas, along with strawberry jam, caramel, and spice notes. Good colour stability along with enhanced tannic struc-ture and rich mouthfeel. Great by itself or as part of a blend
ICV-D21: Fresh berry fruit along with big mouthfeel and positive tannic structure. Maintains good acidity and inhibits herbaceous characters from developing. Useful for hot climate fruit (high pH) and in blends for main-taining a lively freshness.
BM45: - Big mouthfeel, emphasizes the fruit and structure along with some earthy and spicy elements. Good color stability and helps to minimize vegetative characters.
ICV-GRE: Brings fresh, berry fruit foreword along with good mouthfeel. Useful for adding fresh fruit to a blend. Effective for reducing herbaceous and vegetal notes in under-ripe fruit.