Kuleto Estate Wines

The 2003 vintage was a real nail-biter with its on-again-off-again ripening pattern however, one by one over a 41 day period, the blocks came to maturity and in perfect condition. After destemming, most lots were given a 4-5 day cold soak. Once fermenting, the temperatures peaked at 88 F and were then cooled down to 75 F to avoid stuck fermentations. Some lots were pressed at dryness, but most ...

The phrase “big things can come in small packages” comes to mind when thinking about the 2004 cabernet crop. Some challenging Spring weather interfered with bloom which produced small clusters with tiny berries. For a winemaker, this is a good thing, as small berries generally mean big flavor, and the 2004 cabernet ...

The 2005 Cabernet Franc is a pure, deep red color. Though a little closed in right now (as many of the 2005s are), the aromas are quintessential cabernet franc: red and black cherries, pipe tobacco, and cocoa powder. The mouth is very even, pure, and long. As was the 2004, the 2005 has a seamless feel on the ...

 The 2005 blend is a gorgeous, bright red. Aromas of pomegranate, pie cherries, and dried cranberries are just what one expects from the color. Underneath lie hints of toasted wheat or graham cracker, and a spicy floral note of pink peppercorns. This wine is all about the high tones of the variety. The mouth delivers exactly what the nose promises and its structure ...

In 2005, the Syrah was harvested a full month later than in 2004, partly due to cool harvest weather, and partly due to the relatively “normal” size of the crop (2004 produced half the yields of 2005). Four separate lots were destemmed to a combination of 2.5 and 3.5-ton open-top tanks, two of which contained 25 percent ...