REGION: Chiles Canyon -- eastern Napa Valley
VINEYARDS: 26 acres, estate
WINES: Zinfandel-2000 cs, Chardonnay-700 cs
TOTAL PRODUCTION: 2700 cases
DISTRIBUTION: England, Germany, Canada
PROPRIETOR: Jay Heminway
Green & Red Vineyard is located on the steep hills on the east side of Napa Valley.
The planting was started in 1972 on ground originally in vineyards in the 1890s.
The vineyards are a small percentage of the 200 acre property which ranges in
elevation from 900 to 2000 feet. Our three separate vineyards are on different
elevations and with 180 degrees difference in exposures. We harvest 2 tons per
acre. Winemaking techniques include open top fermentation, hand punch-down, cool
fermentation, native yeast, aging in 10% new American oak for 12 months before
unfiltered bottling for the Zinfandel. The Chardonnay is fermented and aged for
9 months in French oak. The Zinfandel recalls raspberry, plum fruit spiced with
clove and black pepper aromas. The Chardonnay is equally distinctive with spicy
pear and vanillan overtones.
1994 GREEN & RED ZINFANDEL
VINEYARDS: Estate- Chiles Mill Vineyard
VINIFICATION: 30% whole berry, cool fermentation. Native yeast. Bottled December
COOPERAGE: 10% new American oak with used American & French oak for 12 months.
PRODUCTION: 1008 cases
NOSE: Rasberry, cherry, plum-spicy black pepper & clove
TASTE: Rich, full bodied fruit, long finish. Good aging wine.
CHILES VALLEY VINEYARDS
HARVEST: September 30 to October 24 Chiles Valley Vineyards 9.5 Tons 24.5 Brix
WINEMAKING NOTES: 3 days cold soak 10 days in open top fermenters 25- whole cluster
Aged 14 months in 20 % American oak-10% new 80% French oak.
Nonfiltered 600 cases bottled November 16,1995
TA .60 pH 3.52
The grapes used to make this wine came from 4 vineyards in neighboring Chiles
Valley. The blend of fruit, which include some from 80 year old vines, resulted
in a rich and complex wine. Aromas and tastes of ripe blackberry adorned with
holiday spices. Accessable now. Will age with depth 6 complexity.
HARVEST: September 26, October 4, 1993 Catacula Vineyard 9 Tons 23.5 Brix
WINEMAKING NOTES: 100% whole clusters directly into the press 100% barrel fermented
in french oak 20% new French oak Stirred on the lees during 9 months barrel aging
65% maloactic fermentation 580 cases bottled July 27, 1995
Alcohol 13.8% TA .60 pH 3.49
Blossomy, spicy pear and toasted apple pie aromas balanced with oak flavors. Medium,
full-bodied. Drink now until 1999. Our chardonnays continue to develop and harmonize
over a 3-4 year period.
Mow cover crop between the rows mechanically and hand hoe in the rows. No herbicides
used. To prevent powdery mildew the vines are dusted with sulphur. Wettabla sulphur
is also used once or twice depending on the season. Other than sulphur no pesticides
Minimal S02 is used at crushing. After fermentation for the white wine and ML
fermentation for the red wine, free S02 is maintained at 15-20 ppm relative to
the particular wine s pH. Likewise at bottling.
To your Health,
Jay Heminway Owner Green & Red Vineyard
Green & Red Vineyard / 3208 Chiles Valley Road / St. Helena, CA 94574