Bonterra Organic Estates ‘The Butler’ Red Cuvée 2020

Winemaking Notes

Each lot was destemmed and crushed into a stainless steel tank; cold-soaked at 50°F for five days to extract color and refined tannin character before onset of primary fermentation. Lots were fermented separately at 85°F degrees, with two pump-overs per day to minimize extraction of bitter tannins. Lots were drained and pressed separately using a gentle basket press; then, transferred to barriques for malolactic fermentation and aging.

Aged 14 months in a mix of fine grain and mid-fine grain French oak barriques and barrels (12% new), with medium to medium-long toast; untoasted heads. This carefully designed oak regimen creates a fresh, youthful wine style, without masking fruit characteristics.

Vineyard Notes

Perched at 2,200 feet in the Mendocino Range of California’s coastal mountains, Butler Ranch Vineyard is a remarkably rugged site teeming with native biodiversity. A former cherry orchard before grape vines were planted to its clay loam soils in 2001, Butler Ranch leaves more than 85% of its land untouched, allowing deer, foxes, bears and other wildlife to flourish alongside the organically farmed vines. The Rhône varieties here are planted as far west as they can be ripened in Mendocino County, making The Butler–the site’s signature Syrah-based blend–quite unique.

Redvine soil series is characterized by deep and well draining sandy- and clay-loam soils formed by alluvium weathered from sedimentary rock. Red clay helps the grapes retain their acidity amid a slightly warmer microclimate.

Inland Mendocino echoes a Mediterranean climate with 40 inches of rain annually, predominantly during the winter months. High elevation translates to less extreme diurnal swings than the valley floor; less heat pressure, faster growing season.