All of the grapes for the HRW series wines come from our 117-acre Napa Valley vineyard. The grapes we use for the HRW are individual blocks or barrels that have a little less complexity and concentration than our Hendry label yet still represent a good value. In some vintages we make one variety, in others, several.
The vines on the Hendry ranch grow on thin stony soil between 200 and 300 feet above sea level. Morning fog and strong afternoon breezes from San Pablo Bay (the northern end of the San Francisco Bay) moderate the climate. The Cabernet vines are spaced 7’ x 5’, cordon trained and spur pruned. The clones are U.C. Davis 4, 7 and 15, grafted to St. George roots. A seven-foot vertical trellis system supports the cordon and the canopy. The average production is between 2 and 2.5 tons per acre.
One of the components of the HRW is the “press wine” from our familiar Hendry label Cabernet Sauvignon. Press wine is the wine remaining on the pomace or “cake” in the tank after the free-run wine is drained after fermentation. The cake is put into the press, and the last of this wine is kept in separate barrels from the rest of the lot. These wines were aged for 18 months in French Oak barrels, 10% of which were new. The remaining barrels were 1 and 2-year-old barrels used in our estate Cabernet program.
2011 produced a wine with dark, smoky aromas. The dark fruit flavors contrast with savory, herbal and peppercorn notes. Moderate oak influence, and enough tannic “grip” to please most Cab lovers. A versatile wine for barbecues or weeknight dinners.
1,492 cases produced