Science & Stuff

2017 Russian River Valley
Pinot noir

Minimal sulfur is used throughout the wines aging, with final total sulfur levels around 44 ppm. Free sulfur was at about 22 ppm at bottling. This sulfur is essential to the wine and prevents a wine from becoming aldehydic as well as helping to maintain a clean wine free of bacteria and unwanted yeasts. pH at bottling was 3.61 with a TA of 6.6 and VA was 0.50 g/l. Alcohol was measured to be 13.6 alc/vol. Lots were inoculated using Melody yeast (by CH Hansen) and Assmanhausen yeast (by Lallemand). Fermentation saw maximal temperatures of 88 degrees. Malolactic fermentation was allowed to happen naturally and was complete by mid-December 2017.

2016 Marsanne/Roussanne
White Wine Blend

Sourced from the Dalton Vineyard in Calaveras county, the 2016 Marsanne Roussanne blend was pressed whole cluster, settled over night, then fermented in barrel. Minimal sulfur was also used. At bottling the blend had a pH of 3.52, TA 5.7, VA 0.27. and 14.2% Alc by volume. Lots were inoculated using Melody yeast. Malolactic fermentation was arrested early to maintain acidity.

2013 Late Harvest Sauvignon Blanc

The 2013 LH Sauvignon Blanc was harvested in early November 2013. Dry conditions throughout the growing season led to minimal mold on the fruit. Berries were dehydrated but not fully raisins at all. Sugars were around 39 degrees Brix at harvest. The long hang time allowed for really interesting flavors to develop in the grapes as it sees extended sunlight. The fruit was pressed over a period of 15 hours. The heavy press fraction was initially fermented separately, but was deemed very good and blended back with the other fraction. Fermentation was carried out in 1/3 new French oak barrels, with the remainder being once used. D21 yeast was used for fermentation and naturally fermented to an amazing 15.4% alc despite the added osmotic pressure from the high sugar levels. The wine was stirred and topped monthly for the first 10 months, then allowed to age another 5 months (still topping monthly). It was then racked and sterile filtered using a crossflow filtration system (this is done to ensure that no organisms consume the left over sugar still in the wine, which could ultimately ruin it while in bottle). It was bottled immediately following this. And there ya have it.

2017 Old Federal Vineyard Cabernet Sauvignon

Our first run at producing a Cabernet under the Cobden Wini label, our 2017 vintage hails from the historic Old Federal Vineyard in the Oakville AVA of the Napa Valley. Fruit was harvested in late September and finished before the wild fires complicated the 2017 vintage. Fermentation was down in stainless tanks with whole berries. Light pumpovers were conducted twice daily. Following fermentation, the wine was aged in 50% new French Oak barrels from the cooper Darnajou. Malolactic was allowed to complete naturally and was finished by mid-January. The wine was racked twice during its 22 month aging before being bottled in late May of 2017. Now some numbers (at bottling): pH- 3.69, Alc- 15.0%, TA- 5.8 g/l, VA- 0.63 g/l, total sulfur- 49ppm, free sulfur- 19ppm

Fun Fact
of the Moment

Malolactic Fermentation is something you may have heard about when talking about wine. To dumb it down a bit, it is essentially a bacterial process that changes one strong acid to a weaker one. To not dumb it down, it is the metabolic process done by various bactiera, mostly Oenococcus oeni, where they convert L-malic acid to Lactic acid; taking a diprotic acid and making it a monoprotic acid. This in turn “softens” the wine as well as making it more microbially stable. For many red wines, it is an essential part of winemaking allowing a red wine to have a smoother mouthfeel and preventing harmful other bugs from feeding on the malic acid that is present in wine.


Barrel coopers used were: Rousseau and Gauthier with 50% new in the final 2017 Pinot blend. Used Taransaud barrels were used for the Marsanne blend. 50% new Darnajou barrels were used for our Cabernet Sauvignon.

Glass is produced by SAVER glass.

Labels printed by Tryst Labels

Corks are supplied by M.A. Silva

Website and label designs by Clara Meinen at One Sweet Design.

Mr. Charley Johnson helps out with bottling and such. Check out his awesome wines: March Wines