Here are a few interesting notes concerning the production of Vogelzang wines:
The Sauvignon Blanc is fermented in neutral Chardonnay Oak for 10 months from harvest to bottling in June of the following year. Robbie, our wine maker, chooses to use wild yeast in the white wines because each yeast carries with its own nuances and flavors. The texture of the wine is increased through this process.
The Vogelzang Vineyard Sauvignon Blanc Reserve is an Estate Wine, taken from the mature vines, planted in 1998. The grapes in this Sauvignon Blanc are harvested from two different blocks of different clones. It is made up of 75% Sauvignon Blanc 1 and 25% Sauvignon Blanc Musque. The Sauvignon Blanc 1 clone contributes the minerality and the Musque clone the more floral, light tones. The whites do not go through malolactic and are filtered before bottling. This Reserve is fermented in neutral Chardonnay barrels and the wild yeasts are used for additional nuance.
The Vogelzang Vineyard Viognier Reserve is also our Estate Wine and follows the same production process as the Sauvignon Blanc, fermented in neutral Chardonnay Oak and the yeast used is the wild yeast. The Viognier consists of 75% Viognier and 25% of our Estate Sauvignon Blanc.
The Vogelzang Vineyard Bird Song Sauvignon Blanc is a partial blend of one quarter Sauvignon Blanc produced in neutral oak and three quarters wine produced in steel. This is also an Estate Wine and is comprised also of the Sauvignon Blanc 1 clone and Sauvignon Blanc Musque.
The Vogelzang Vineyard Bird Song Viognier is also grown at Vogelzang Vineyard from a block planted in 1998. It is a blend of Viognier that has been fermented in the neutral oak but also in steel. The Bird Song Viognier is all Viognier with no hint of the Sauvignon Blanc found in the Reserve.
(2012 vintage presently available)
Vogelzang Reserve Reds
The Vogelzang Vineyard Pinot Noir is produced from grapes sourced from two separate vineyards in the Sta. Rita Hills appellation. It goes through whole berry fermentation in 40% new French oak and 100% malolactic. It is barrel aged for 15 months and held in bottle an additional 8 months.
The Vogelzang Vineyard Estate Reserve Cabernet goes through whole berry fermentation in 70% new French Oak, medium toast for 22 months and then held in bottle an additional 6-12 months. The grapes come from three different blocks within the Vogelzang Vineyard. The low yields of 1 1/2 -2 tons per acre is reflected in the intensity of the flavors of the Happy Canyon appellation.
The Vogelzang Vineyard Meritage is produced in 65% new French oak. It spends 20 months in barrel and consists of a blend that is 40% Cabernet, 18% Cabernet Franc, 16% Merlot, 14% Petit Verdot, 12% Malbec. It spends 20 months in barrel.