2007 Sonoma Coast Pinot Noir

2007 pinot

  • Harvest: October 4, 2007
  • Average Chemistry at Harvest: 25.5 Brix 3.55 pH .66 TA
  • Fermentation: 14 days at 83 degrees F. Natural and selected yeast
  • Pressing: Pressed at dryness to French oak, 20% new
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged 15 months
  • Bottling: March 2009
  • Chemistry at bottling: 14.0% alcohol 3.65 pH .62 TA
  • Varietal percentage; 100% Pinot Noir
  • Vineyards: Gioia Vineyard
  • Production: 140 Cases

2006 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, 20% new, for 16 months
  • Bottled: Bottled February 2007
  • Chemistry at bottling: 14.6% alcohol 3.68 pH .62 TA
  • Varieties: Zinfandel, Petite Sirah, Cabernet Sauvignon, and Syrah
  • Production: 900 Cases

2007 Russian River Valley Chardonnay

Chard

  • Harvest: September 30, 2007
  • Average Chemistry at Harvest: 25 Brix 3.20 pH .68 TA
  • Whole Cluster Pressed
  • Fermented in Stainless Steel for 25 days @ 55 degrees F
  • No Malolactic fermentation ~ Left sur lie for 4 months
  • Bottling: January 2007
  • Chemistry at bottling: 14% alcohol 3.20 pH .68 TA
  • Varietal percentage; 100% Chardonnay
  • Vineyards: Foppoli Family Vineyard
  • Production: 325 Cases

2007 Resolution. ~ Cabernet Sauvignon

2007 Res

  • Harvest: October 2007
  • Pressing: Pressed at dryness to French oak, 20% new
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged 18 months
  • Chemistry at bottling: 14.5% alcohol 3.65 pH .62 TA
  • Varietal percentage; 100% Cabernet Sauvignon
  • Vineyards: (Napa Valley) Branham Obsidian, St Helena, Yountville
  • Production: 500 Cases

2006 Napa Cabernet Sauvignon

2006 cab

  • Harvest: September 25 ~ October 17, 2006
  • Average Chemistry at Harvest: 25.8 Brix 3.50 pH .64 TA
  • Fermentation: 12 days at 89 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 2008
  • Chemistry at bottling: 14.6% alcohol 3.65 pH .62 TA
  • Varietal percentage; 97% Cabernet Sauvignon; 3% Petite Verdot
  • Vineyards: 50% Branham Estate St. Helena, 50% Taplin St. Helena
  • Production: 500 Cases

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

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

2007 Rockpile Zinfandel

07 rockpile

  • Harvest: October 20, 2007
  • Chemistry at Harvest: 25.8 Brix, 3.70 pH .70 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 15% new
  • Malolactic fermentation: Inoculated at time of pressing, completed in barrels
  • Aging: Aged in French oak, 15% new for 16 months
  • Bottling: February 2009
  • Chemistry at bottling: 14.8% alcohol 3.82 pH .63 TA
  • Varietal percentage: 96% Zinfandel, 2% Petite Sirah, 2% Syrah
  • Vineyards: 100% "Branham Rockpile Vineyards"
  • 350 Cases

2007 Senal

07 senal

  • Harvest: October 2007
  • Fermentation: Fermented 12 days; Natural and selected yeast
  • Maceration: Hand pumped over three times per day
  • Pressing: Pressed at 1 degree Brix 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
  • Bottling: February 2009
  • Chemistry at bottling: 14.8% alcohol 3.72 pH .63 TA
  • Varietal percentage: 45% Zinfandel, 20% Syrah, 20% Cabernet Sauvignon, 15% Petite Sirah
  • Vineyards: 100% "Branham Rockpile Vineyards"
  • 325 Cases

2008 Napa Valley Petite Rose

rose

  • Harvest: October 1, 2008
  • Average Chemistry at Harvest: 24.9 Brix 3.42 pH .72 TA
  • Pressed of skins after one day
  • Fermented in Stainless Steel for 30 days @ 60 degrees F
  • Aged in Stainless Steel
  • Bottling: January 2009
  • Chemistry at bottling: 13.0% alcohol 3.48 pH .65 TA
  • Varietal percentage; 100% Petite Sirah
  • Vineyards: Branham "Obsidian" Napa Valley
  • Production: 126 Cases