In 2016 I visited Kauai for the first time with my now fiancé. The island captured my heart instantly, and ended up stealing it! I saw the most incredible full humpback whale breach that stayed with me throughout the next harvest. When it came time to do the label to represent what 2016 stood for, the whale won easily.
2016 was a huge year, I turned 30, got engaged, bought a 1997 Eurovan, and increased production to 4 tons for this 2016 vintage. Simultaneously I was in full management of production at Field Recordings. And we made our decision to relocate to Kauai. The island was all I could think about, and where I wanted to be more than anywhere I've been to. So, we made the transitions and moved in January 2017.
This vintage was aged in 75% Acacia (25% new) and 25% neutral french oak. I increased the Acacia since I liked it's effect so much. It's still 75% whole cluster and 50% is from Old Potrero, a dry farmed head trained vineyard over 30 years old in Arroyo Grande, and 50% from Spanish Springs vineyard in the Northern tip of Edna Valley. The wine is almost fuchsia in color with lots of purple flowers and red fruits on the nose. On the palate this wine shows lots of nice white and black pepper, fresh and tart cranberry, pomegranate and a hint of mushroom. The vibrant acidity of this vintage makes it sensational with food, it can pair with lighter fair, like fish and veggies, but still hold up to pork of red meat easily. And quite frankly I drink it sometimes all by itself. Drink now through the next 10 years if you have the patience.