YAO MING The Chop 2017

96+ points - James Suckling

96+ points - Wine Advocate

TASTING NOTES

Only 282 bottles were produced.

Deep garnet color and rich hue. The nose is complex and shows layers of fruit flavors.  Blueberry, rich plum and red currant notes are apparent. Soft notes of vanilla and toast provide aromatic richness. The texture is supple to show off the 2016 vintage.  The tannins are lush with long palate texture. This wine is grown entirely on Napa Valley's famous Rutherford Bench. This wine will continue to award the most discriminating drinkers.

WINEMAKING

All our fruit is hand sorted and fully destemmed to small stainless steel tanks with no crushing. Cold soaks (5-7 days), warm fermentations between 85-90°F, and moderate pumpovers (twice each day or less). Total skin contact ranged from 19-34 days with all fermentations being carefully basket pressed and put to barrel on full fermentation lees for malolactic fermentation (ML).  Racking was twice per year with only one assemblage being done to allow the blend to “marry” in barrel.  Native yeast and ML used with only small lots conducted using cultured Bordeaux isolates.

100% new barrels; 100% French oak.  Total time in barrel: 24 months.

September 2018. 25 cases produced, 1 barrel.