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2007 CLOS MIMI "mcginley vineyard" Santa Barbara County Cabernet Sauvignon 100% mcginley vineyard Formerly known as "westerly vineyard" (Clos Mimi changed the vineyard designation to "mcginley vineyard" starting with the 2004 CLOS MIMI "mcginley vineyard" Santa Barbara County Syrah) this vineyard represents perfection to me! Clos Mimi purchases grapes from a 1.92-acre block of Cabernet Sauvignon planted 8'x4' with immaculate vertical shoot positioning. Similar to Clos Mimi's Syrah block, this block is farmed without herbicides or fertilizers. This block is 100% clone 337 (this clone of Cabernet Sauvignon was isolated at Chateau Haut Brion in conjunction with the University of Bordeaux). This vineyard is one of the warmest "terroirs" in Santa Barbara County with cobbley clay soils which remind me of Chateau Margaux. This wine is produced from grapes which were hand harvested on a "fruit" day, 25 October 2007, at 27.0 degrees brix and 3.90 pH. Yields were a Domaine Leroy-like 10.63 hectoliters per hectare (1.02 ton per acre). At extremely low yields this vineyard ripens Cabernet Sauvignon as easily as it does Syrah. This wine has an alcohol content of 15.0%. 100% santa barbara county This Santa Barbara County Cabernet Sauvignon strives to compete with the longest lived wines from Bordeaux and Napa County. The grapes were completely destemmed via gravity, cold soaked for approximately 4 days and fermented with indigenous yeasts in new Seguin Moreau 500l "center of France" open top barrels. The four wooden fermentors were treaded by foot once a day the first 12 days, punched down once a day the next 7 days and sealed up the final 12 days. Total maceration was 30 days. The fermentors were drained and pressed on the full moon, 24 November 2007. Inspired by the traditions of Chateau Margaux, this wine marks the first time Clos Mimi has been fermented in wood. The 2007 vintage yielded only 3 barrels of "vin de goutte" and 1 barrel of "vin de presse"! This wine was aged in 100% new Seguin Moreau 225l "selection vendange tardive" (the identical barrels ordered by Chateau d'Yquem btw) "chateau export" barrels for exactly 26 months. This wine was racked barrel-to-barrel 4 times. Inspired purely by the "elevage" of the 2005 Grand Vin du Chateau Margaux my first cabernet was hand bottled via gravity after 2 years in barrel. With the specific goal of aging as long as the 2005 Grand Vin du Chateau Margaux, this wine will be bottled without acidulation, without fining and without filtration. Total production is 100 cases. 100% cabernet sauvignon This "monocepage" Cabernet Sauvignon draws its inspiration from the ripest "Cabernet Sauvignon" vintages of Chateau Margaux. Specifically interested in extended maceration times for the 2000, 2003 and 2005 Grand Vin du Chateau Margaux, I emailed Paul Pontallier, the longtime director of winemaking at Chateau Margaux, in the middle of the 2007 harvest. Here is Monsieur Pontallier's response in French... Cher Tim, Oui, le temps de maceration change bien sur avec la qualite des raisins, et donc le millesime, mais il depasse rarement 3 semaines, exceptionnellement 22 ou 23 jours pour le cabernet sauvignon. Au-dela de cette periode apparait toujours un peu d'amertume et l'on commence a perdre a la fois de la finesse aromatique et de l'equilibre en bouche. Je serais donc tres prudent avec une tres longue maceration... Paul Pontallier
personal memories of Chateau Margaux Ever since my days studying enology and viticulture at UC Davis, I have been attracted to Chateau Margaux. I remember ordering a mixed case of the 1982+1985 Pavillon Rouge du Chateau Margaux from Zachy's in 1988. I remember flying to NYC in 1989 to volunteer at Wine Spectator's Wine Experience just to be able to attend my first vertical tasting of Chateau Margaux! I remember visiting Chateau Margaux on my mountain bike many times (while living at Chateau Cantenac Brown) during my one year apprenticeship at Chateau Lynch-Bages in 1991. I remember visiting Chateau Margaux with Mimi in 1998. We were very fortunate to meet the "maitre du chai" of Chateau Margaux at the end of our tasting who was kind enough to put me in touch with Monsieur Paul Pontallier. During the summer of 1998 Monsieur Pontallier sold me 150 "barriques d'un an" originally filled with the 1996 Grand Vin du Chateau Margaux! I would later use these magical barrels on the 1998 and 1999 CLOS MIMI "shell creek vineyard" as well as the 2003 CLOS MIMI "hommage a henri bonneau"!
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