Meteor Vineyard
Dawnine Dyer
 
April 5, 2010 | Coombsville AVA, In the Winery, Refinement, Wine Releases | Dawnine Dyer

A Philosophy of the Land

“Vibrant, violet-hued, intense color, blackberry, voluptuous, upfront, ripe fruit aromas & flavors, focused, precise, classic, balance and structure” – just some of the characteristics that we and others report finding in Meteor Vineyard Cabernet Sauvignon.

Well-drained soils impart depth and minerality to a wine.  During the critical maturation period warm, even temperatures allow for leisurely ripening that softens tannins and produces lush, bright fruit.  Both of those aspects of a great site are amply evident at Meteor Vineyard.

The vineyard possesses another, celestial quality that is uniquely Meteor, something we recognize every time we ferment grapes.  It shows up in the wine’s dense but clear violet-edged color, and a trademark Meteor aroma of red cherries and blackberries.

The three clones planted on the vineyard make our 100% Meteor Vineyard Cabernet more complex to create, challenging us to find that precise balance between the three vineyard expressions.  There is always a discovery.

Winemaking Philosophy of Meteor Vineyards

We believe that in the perfect viticultural situations – when the right grapes are planted in the right place – that the best wine that can be made is the one that allows the vineyard to speak clearly and forcefully.  The winemaking will therefore be simple and non- interventional, like cooking with the finest fresh ingredients and just allowing the ingredients to shine.



That said, our approach is to employ the best of traditional and modern winemaking techniques in teasing out every last ounce of plush fruit and tannin from the grapes.  The fruit is harvested when it’s perfectly ripe, generally in late October.  Sorting out defective fruit, raisins and sunburned berries is done in the field, and again at the winery toensure that we’re working with beautiful, perfectly clean grapes.  These are lightly crushed and then cold soaked for several days prior to fermentation, allowing the extraction of flavors and colors before the alcohol from fermentation changes the nature of the extraction.  As the fermentation heats up, pump-overs, the mixing of the fermentor that submerges the “cap” for optimal extraction, is increased from two to three and than reduced as the fermentation slows.

Draining and pressing is based on tasting and our palate for the quality and quantity of the tannins. Only the free run juice is used for Meteor Vineyard wines.  The wines go to barrel before malo lactic fermentation, which occurs in the barrel.  We use barrels from several coopers: Alain Fouquet, Tarrensaud and D & J are current favorites.  The first racking is done after the finish of malolactic and subsequent rackings are performed based on the evolution of the wine.  Every stage of growing grapes and making wine contains its own challenges, surprises and rewards. The final blend of Meteor Vineyard wine highlights the strengths of each of the three clones of Cabernet Sauvignon in the vineyard.  When we agree that we’ve hit on an expression of the best representation of the Meteor Vineyard, we know that our job is well done, and that the wine has grown into something that others can also enjoy.

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