DON MIGUEL VINEYARD
After family patriach, Miguel Torres, who died in 1991.
Southwest corner of the Russian River Valley, in the Green Valley sub-appellation of Sonoma County.
Cool microclimate, Region 1 in Winkler/Amerine Scale.
100% estate-grown, estate-bottled Chardonnay, Pinot Noir, Syrah, Tempranillo, and Albarino.
- Chardonnay - April 1991 (1989 vintage)
- Pinot Noir - September 1994 (1992 vintage)
- Albariño - October 2011 (2010 vintage)
- Syrah/Tempranillo Blend - April 2007 (2005 vintage)
81 acres. Chardonnay planting began in 1986, Pinot Noir in 1988, Syrah in 1999, Tempranillo in 2004, and Albariño in 2006.
Multiple clones contribute to complexity of the wines - 20 acres in Chardonnay (Clones: See, Rued, Spring Mountain), 20 acres in Pinot Noir (Clones: Swan, Pommard, Dijon 115, Dijon 667), 3 acres in Albariño, 1 acre in Syrah, and 1 acre in Tempranillo.
Sandy loam, light and well drained (Goldridge series), of volcanic origin and marine sediment.
Primarily 3309 Couderc and 101-14. Low vigor, smaller yields, phylloxera resistant.
Chardonnay, 4 to 41/2 tons per acre; Pinot Noir, 3 to 31/4 tons per acre; Albariño, 4 to 41/2 tons per acre; Syrah, 4 to 41/2 tons per acre; Tempranillo, 3 to 31/4 tons per acre.
European methods adapted to California conditions.
- High-density planting: 2000/vines/acre (about four times the traditional density in California).
- Vine rows following the slope of a hillside facing southeast.
- Vertical trellis: Better sun exposure and aeration of the fruit.
- Canopy management: Includes hedging, leaf pulling and shoot thinning to keep foliage in balance.
- Fruit hangs close to the ground for better canopy height and better maturity (closer to warmth of the earth).
- Chardonnay is whole-cluster pressed and barrel fermented in premium French oak barrels. After 100% malolactic, the wine ages on its lees in the same barrels until bottled in Spring.
- Acero Chardonnay and Albariño undergo primary fermentation in stainless steel tanks and see no new oak to preserve the freshness of aromas and flavors.
- Pinot Noir, Syrah, and Tempranillo undergo primary fermentation in stainless steel tanks; cap is punched down twice daily during malolactic, for better extraction of color and tannins. The wine then ages in premium French oak until bottled in the Summer.
- Marimar Torres, Founder/Proprietor
- Bill Dyer, Technical Director
- Tony Britton, Cellar Master/Vineyard Manager