I first started working with Red Mountain fruit in 2005, initially from Red Mountain Vineyard. Started with Merlot, Cabernet Sauvignon & Cabernet Franc. I currently making, Cab Sauv, Cab Franc, Merlot, Petit Verdot & Malbec from the Red Mountain AVA. For Fidelitas. I am currently using 7 different clones of Cabernet Sauvignon in the various wines we make. Those clones being 2, 4, 6, 8, 21, Entav 169 & 191. In addition to these we will be planting this coming spring in our estate vineyard Entav 421. So in total 8 different clones of just Cabernet Sauvignon. We are buying grapes from eleven different vineyards, twelve if you count our own estate vineyard, and in 2015 we fermented 20 different lots of just Cabernet Sauvignon for Fidelitas. We keep every clonal selection wine separate usually through the entire first year to allow us to see the expression of each individual site and clone that we are buying. Needless to say we are creating a whole lot of components to work with when it comes time to put blends together. For other varieties we are also using some different clonal material but at the most maybe two clones.
It would be easy to say all of Red Mountain is homogenious, but it is not. Each individual site has unique attributes. Soils can be different, slope, aspect and elevation. In addition let’s not forget that component of terroir we all sometimes forget, the human element. We have excellent viticulturists, owners making decisions everyday that shape the vineyards of Red Mountain.
I think a common expression of all Bordeaux style wines on Red Mountain is for me structure and concentration. The depth of concentration, for me what is unique to Red Mountain. Also, I believe tannin structure from wines lend to great structure and ageability. These tannins must be managed specifically during fermentation to result in wines that are age worthy yet drinkable upon release.
Look for our wines to continue to evolve and improve. The best of Fidelitas may still be a new vineyard planting.