We are committed to the most transparent possible expression of the Halcón Vineyards terroir. Firm believers that wine is made in the vineyard, we follow a non-interventionist approach in the cellar: natural yeast, no enzyme additions, no adjustments to alcohol or acids, and the judicious use of new French oak.
2009 Halcón Alturas estate wine is now available.Download an order form.
2009
The second harvest of Halcón Vineyards fruit and first vintage of the Alturas estate wine.
Winter 2009 was the third in a series of drought years and very cold. Spring continued the cool pattern. Summer was average in its temperatures with very few days above 90°F. Late September brought the only concentrated period of high temperatures.
The dry winter led to very small, thick skinned berries, while the cool, breezy spring resulted in some moderate shatter, naturally thinning the clusters. The temperate summer allowed for very even ripening at low sugar levels. The Syrah for Alturas was picked October 11th, one day before a substantial early-autumn rain.
The 2009 Halcón Alturas comprises 100% Syrah from a selection of soils and exposures of Halcón Vineyards. All of the Syrah clones and selections are represented. We are proud to say that this wine was fermented with natural yeasts and there were no adjustments to acid or alcohol. Malolactic fermentation moved extremely slowly, completing in May 2010.
pH: 3.61 T.A.: 0.62 g/100mL Alcohol: 13.7% Cases Produced: 300
2010
Winter 2010 saw an average rainfall for Mendocino, breaking the drought pattern. The spring that followed was even cooler than 2009 and resulted in a very small crop of 1 ton/acre (less than 1lb/plant). A cool but consistently sunny summer meant slow development. Our altitude and latitude allowed Halcón to ride out the multiple heat-spikes in late August and early September. A very consistently ripe crop, which required almost no sorting, was picked October 22nd.
The 2010 Halcón Alturas comprises 100% Syrah. Just like the 2009 vintage, this wine was fermented with natural yeasts and there were no adjustments to acid or alcohol. Aging is in 35% new French oak.
pH: 3.8 T.A.: 0.6 g/100mL Alcohol: 13.7% Cases Produced: 200