All three blocks that went into the 2015 Bingham blend hung late into the season. It was the first week of October and our field crew worked alongside the Bingham family to night harvest these blocks out in the High Plains. With a mix of traditional fermentations and extended cryo-macerations, these lots were then barreled and cellared for 15 months.
It’s not every year that we find ourselves harvesting into October in Texas where hot summers can bring early harvests. However, 2015 saw a cool August and September and led to Tempranillo harvesting in late September and some blocks hanging all the way into October. The result was improved flavor and aromatics along with a few anxious nights of waiting for the winemaking team.