2011 Wines

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.

The 2011 season started with a second cold spring in a row. This cold weather was particularly pronounced in Mendocino and resulted in a very light crop, just 0.5 ton/acre at Halcón Vineyards. The summer of 2011 was warmer than the year before, with very even, average temperatures. The early October rain presented no challenge for Halcón Vineyards due to thicker skinned varietals and drying winds. The second half of October was dry and sunny allowing us a long hang-time and excellent fruit maturity.

2011 Prado

This wine represents the first Halcón wine produced from non-estate fruit. Having planted very few white vines, we looked for the best quality available from terroir similar to Halcón Vineyards. The obvious choice was Alder Springs in very cool northern Mendocino County. Meticulously farmed, the vines are planted in low vigor, hillside soils.

The 2011 Halcón Prado comprises 50% Roussanne and 50% Marsanne harvested October 29th. Malic acids were on the higher side, causing secondary fermentation to stretch into August 2012. Aged in French oak, 20% new and bottled unfined, unfiltered. 130 cases produced.

2011 Esquisto

The 2011 Halcón Esquisto comprises 40% Grenache, 30% Mourvedre and 30% Syrah all from our estate vineyard and harvested November 8th. The Grenache is a mix of Alban and Tablas Creek selections. The Mourvedre is a Tablas Creek selection, originating from the Beaucastel estate in Châteauneuf du Pape. Halcón Vineyards is one of the very coolest plantings of these varietals anywhere. Aged in neutral French oak and bottled unfined, unfiltered. 100 cases produced.

2011 Alturas

The 2011 Halcón Alturas comprises 100% Syrah from a selection of soils and exposures of Halcón Vineyards. We are again proud to report that this wine, just like the 2009 and 2010 vintages, was fermented with natural yeasts and there were no adjustments to acid or alcohol. The 2011 vintage produced grapes with higher malic acids, as a result secondary fermentation moved slowly, finishing in June 2012. Starting with the 2011 vintage, we decreased the new oak percentage from 30% to 20%, utilizing French oak puncheons.

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