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2020 Arbolitos
NEW RELEASE

2020 Arbolitos
Wine Specs
Vintage
2020
Varietal
Arbolitos
Appellation
Monterey
Vineyard
San Lucas
Harvest Date
Aug. 23 – Oct. 20, 2020
pH
3.61
Aging
61% Hungarian oak, 19% American oak, 10% French oak, 18 months
Bottling Date
April 13, 2022
Alcohol %
15.5
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In Stock
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$40.00
 
SKU: 20SVILT7EMON502

Tucked into our estate San Lucas Vineyard is a very small block of head-trained vines, the oldest and most traditional grape growing method in the world. We call them arbolitos, Spanish for little trees, which is exactly what they resemble. Our arbolitos produce a small amount of exceptional fruit each year and the 2020 vintage marks the first bottling from these special vines. It is intense and focused, with aromas of blackberry, black cherry, ripe plum and elderberry. Acidic, bright and medium-bodied, it is framed by soft tannins. A rich red fruit finish prevails with notes of vanilla and mocha.

Wine Specs
Vintage
2020
Varietal
Arbolitos
Appellation
Monterey
Vineyard
San Lucas
Harvest Date
Aug. 23 – Oct. 20, 2020
pH
3.61
Aging
61% Hungarian oak, 19% American oak, 10% French oak, 18 months
Bottling Date
April 13, 2022
Alcohol %
15.5
Download
Wine Profile
Vineyard
Once known as cattle country, our San Lucas Vineyard is a postcard-perfect vineyard with gorgeous rolling topography, warm sunshine-filled days, and nights that are cold and crisp. This locale marks Monterey’s climatic tipping point and it is so distinguished that the San Lucas AVA was established in 1987. Our San Lucas Vineyard is home to stellar Cabernet Sauvignon and Merlot, Rhône varietals such as Grenache, Syrah and Mourvèdre, and some of our unique varietals, including Charbono, Barbera and Primitivo. The latter are planted in the head-trained method on a small sloped section of the vineyard that yields intensely flavored grapes.
Varietal Composition
28% Primitivo, 28% Barbera, 19% Charbono, 10% Petite Sirah, 10% Carignan, 5% Cabernet Sauvignon
Winemaking
The grapes were handpicked, destemmed and crushed into small open-top fermenters, with each variety kept separate. The cap was punched down twice daily at the height of fermentation to gently increase extraction of color and phenolic compounds. After pressing off the skins, the wine was allowed to settle. Then the clean juice was racked to barrels for secondary malolactic fermentation and aging. Barrel-aged for 18 months, the final blend was comprised of a barrel selection.
Cases Produced
216