Atlas Peak Blog

My Sincere Thanks to All for a Great 2009 Vintage!

2009-11-10T14:30:00.000-08:00

As the 2009 vintage comes to an end, I want to thank everybody that helped make the Atlas Peak wines. It was a lot of hard work, but I think we had a lot of fun along the way, while making some fantastic wines!

Sixteen months ago, in August of 2008 Atlas Peak moved its winemaking operations from our home of 20 years in Napa, to the Buena Vista Carneros winery in Sonoma. It was difficult to leave the place were we made Atlas Peak wines for more than 20 years. However, I believe we made this decision putting quality first and getting an upgrade in winery facility and equipment.

The Buena Vista Carneros winery is a state of the art winemaking facility in the heart of Carneros. The "Open Top" room is lined with small fermenters that are perfectly suited for small lot Cabernet Sauvignon winemaking. In the 2009 vintage we fermented 20 % of our wine in 10-ton fermenters, and 80% of our wine was fermented in 7-ton fermenters or smaller; a luxury that we could have never achieved in the Napa winery.

A special thanks needs to go to the entire winemaking staff at Buena Vista Carneros for their contributions in making the Atlas Peak wines. Jeff (Winemaker for Buena Vista Carneros), Jaeson (Associate Winemaker for both BVC and AP), Sam (Production Manager), and Monica (Production Assistant). And to Nicole who sources amazing grapes from some of the best mountain top Napa Valley vineyards. From these grapes we craft our Napa Valley blend as well as individual bottlings from Mt. Veeder, Spring Mountain District, Howell Mountain, and Atlas Peak.

And finally to Anna (Assistant Winemaker), whom me missed this vintage as she filled in as associate winemaker at Geyser Peak Winery. We all look forward to your return. The vintage was just a little too quiet without you!

There are also many people to thank, so I am going to try to list them all. It is quite a big team that keeps the winery running. The cellar crew is led by Sam, Mario, and Eron. The cellar crew for 2009; Ray, Xochilt, Mario, Kris, Maria, Myra, Scott, Graham, Nick, Lisa, Jualberto, Sonia, Oscar, Rudy, Jose, Juan, Alfonso, and all the international interns, Viorel (Republic of Maldova), Radu (Republic of Maldova), Jon (New Zealand), Rodrigo (Chile). Thanks to Dick, Norm, Luis and Margarito, for keeping the place running. Thanks to Debby for keeping all the records in order and to the sorting crew that stood there hour after hour making sure that every leaf and every piece of stem are removed so that we have only the highest quality of grapes going into each fermenter. And to the lab with Jose, Daniela (Republic of Maldova), and Raj, who kept the lab analysis coming all season.

Cheers,

Darren C. Procsal

Winemaker

Atlas Peak

A is for Atlas Peak

2009-05-06T13:20:00.000-07:00

It's springtime at the winery, and business as usual in the cellar.

If you've been following the blog, diligently I am sure, you saw in mid-February we were racking the 2008 wines; it's been nearly three months and the wines have been sleeping soundly and aging quite nicely, it would seem, in their casks.

While the cellar and lab staff tend to the wines back at the winery, our fearless leader, VP Winemaker Darren Procsal, and company, PR Director Tony Lombardi, hit the road to show off some current release wine and give a sneak peek at what we've been up to these past few months.

This past Monday the guys could be found at the San Francisco Bently Reserve for California Cabernet Society's Spring Barrel Tasting. They were on hand pouring the 2004 Napa Valley Cabernet, along with a 2008 barrel sample, for a capacity crowd of trade, media and consumers. The wines received numerous compliments from On/Off premise Sommeliers and wine buyers on the quality and value of our current vintage. And as if that wasn't enough to make us all proud, Drinkhacker.com blogged about the event and rates the Atlas Peak 2008 barrel sample of a single Cabernet Sauvignon block from Stagecoach Vineyard an A-.

Read the full recap at:

http://www.drinkhacker.com/2009/05/05/tasting-report-2008-california-cabernet-sauvignon-barrel-samples/

So, in short, I'd like to thank all the people who made this possible, good work team Atlas Peak!

I suggest we celebrate with a glass of Cabernet!

Cheers,

Anna Clifford
Assistant Winemaker
Atlas Peak

PS. To see more about this event and the organization that sponsored it, visit: http://www.californiacabernetsociety.com/.

Atlas Peak-Buena Vista Carneros Dueling Winemaker Dinner at Carneros Bistro & Wine Bar

2009-03-14T22:38:00.000-07:00

Join us for a fantastic afternoon of friends, food and wonderful wines!

Earth Wind & Fire
In celebration of Earth Day (April 22)

Sunday April 19, 2009
2:00 Reception
2:30 Dinner

$95.00, plus tax and gratuity

Carneros Bistro & Wine Bar:
1325 Broadway Street
Sonoma, CA 95476
707-931-2042
http://www.thelodgeatsonoma.com/sonoma-valley-restaurants.html

Make reservations by calling the Carneros Bistro & Wine Bar at 707-931-2042

Atlas Peak
&
Buena Vista Carneros

19 April 2009

Earth Wind & Fire
In celebration of Earth Day (April 22)

water
Passed Hors d’oeuvres
Pt Reyes Oysters
Clam Fritters
Buena Vista Carneros 2007 Pinot Gris

wind
Pasta “Carbonara”
Buena Vista Carneros 2005 Chardonnay, Ramal Vineyard

earth 1
Pork Sphere, Truffle Tremor, Fava Beans
Buena Vista Carneros 2005 Pinot Noir, Ramal Vineyard

earth 2
Wagyu Ribeye, Morels,
Atlas Peak 2004 Napa Valley Cabernet Sauvignon

fire
Pancetta Wrapped Spiced Venison, Swiss Chard
Atlas Peak 2004 Claret

heaven
Crispy Chocolate Mousse
Buena Vista Carneros Syrah Port

Chef Janine Falvo
Sommelier Christopher Sawyer

Wine & Food pairing discussion with each course, led by Janine Falvo, Chef de Cuisine, along with banter from Napa Valley mountain man, Darren Procsal of Atlas Peak,
and cool-climate winemaking specialist Jeff Stewart of Buena Vista Carneros, California’s first winery.

Not to be missed!

ABOUT JANINE FALVO & CARNEROS BISTRO
In April 2005, Janine arrived at Carneros Bistro & Wine Bar and was quickly promoted to Chef de Cuisine in January 2006. In her new role, Janine upholds the restaurant’s tradition of celebrating the best of local ingredients by offering up the finest organic meats, artisanal cheeses, local produce and baked goods. Falvo’s signature dishes highlight the distinct flavors and rich tastes of Northern California’s wine country and complement the restaurant’s exclusive Sonoma County wine list. Janine’s culinary savvy has earned her recognition as Restaurant Hospitality’s “Rising Star Chef 2007.” As a celebrated Bay Area chef, Falvo has made appearances on ABC’s View from the Bay and Bringing It Home with Laura McIntosh.

ABOUT ATLAS PEAK
Atlas Peak’s winemaker, Darren Procsal, crafts five distinct wines sourced from four of the most renowned appellations in the Napa Valley: Atlas Peak, Mount Veeder, Spring Mountain District and Howell Mountain. Atlas Peak’s most valuable resource is literally underfoot: the elevation of its vineyards, between 1400 and 1800 feet high above the Napa Valley floor. For more information, please visit www.atlaspeak.com.

ABOUT BUENA VISTA CARNEROS
California's first winery, now under the direction of winemaker Jeff Stewart, focuses on cool-climate Pinot Noir, Chardonnay, Merlot and Syrah off their Ramal Vineyard Estate, in the heart of the Carneros appellation. The 482-acre vineyard is set along a series of south-facing hillsides overlooking the San Pablo Bay, with more than 107 blocks delineated by geology and topography, have positioned Buena Vista as a leading quality wine producer from the Carneros region. For more information, please visit www.buenavistacarneros.com.

It's Time To Rack The 2008 Wine In Barrels

2009-02-12T20:42:00.000-08:00

I thought that it was time to get back and talk about what is going on with the Atlas Peak wines since the New Year.

A quick recap reminds us that at the end of December all of the 2008 Atlas Peak wines had made it to the barrel.

When we returned to work after the New Year the barrels were topped up with more wine in order to replace wine lost to evaporation and simply the volume that soaks into the dry wood of the barrel staves. Remember, Atlas Peak uses 50 % new French Oak, and these barrels are air dried for two to three years. When the barrel is filled for the first time it is very happy to see some liquid and can adsorb an amazing amount of wine.

Topping is important to fill the void in the barrel that is created by this loss of liquid. Reducing this void reduces the chance of a microbial spoilage of the barrel. This is simple, basic, good winemaking practice, and it is an important part of making great wine.

So now that we are all caught up on what has been happening to the barrels since they were last filled, it is time to "Rack" the barrels. This means that we take the wine out of the barrel, wash the barrel, and then return the wine back to the barrel it came from.

For this first racking there will be quite a bit of solids in the bottom of the barrel. The barrel will then be rinsed with hot water, allowed to drip dry, before the wine is returned back to the barrel. For Atlas Peak, I like to return the wine to the same barrel it came from.

Let me explain. There are two ways to go about a barrel racking. The first way is to take a single lot of wine, let's say 16 barrels. Pump all the wine from all the barrels into one tank. Rinse the barrels, and then return all the wine back to the barrels. Since there will be some wine loss the barrel will then need to be topped, usually with wine from another lot. At Atlas Peak, I like to use Petit Verdot.

The other way to do this is called a barrel to barrel racking. This is the way that I like to handle the Atlas Peak barrels. To do this we will start with the same barrel lot that contains 16 barrels, but this time we will also need 16 empty barrels. In this case we will push the wine out of the full barrels using what is called a bulldog pup. This piece of winemaking equipment uses nitrogen gas pressure to push the wine out of the barrel and minimize the pick up of oxygen. It is also a very gentle way of removing the wine from the barrel and leaving as much of the solids in the bottom of the barrel.

The barrel is then washed to remove the solids and sediment that remains inside the barrel. The barrel is allowed to drip dry and then is refilled using the bulldog pup again.

For Atlas Peak wine we will rack our barrels four to five times, by the end of the final racking the wine will be ready to bottle and no filtration will be necessary.

Cheers,

Darren C. Procsal
Winemaker
Atlas Peak

http://www.atlaspeak.com/

Atlas Peak Cabernet Sauvignons garner great press in Wine Enthusiast Magazine!

2009-02-02T11:14:00.000-08:00

Atlas Peak rings up three Cabernet Sauvignon's with stellar reviews and 90+ Points from Steve Heimoff and Wine Enthusiast Magazine.

The Atlas Peak 2004 Howell Mountain Cabernet with its "firm tannins, deep and lush flavors ...this beauty should blossom ..."

The Atlas Peak 2004 Spring Mountain Cabernet is called, "Elegant, lush, rich and refined"

And, the Atlas Peak 2004 Napa Valley Cabernet is called, "a beautiful Cabernet ... perfectly ripened fruit ... and balanced"

Congratulations team Atlas Peak on this fantastic endorsement!

Atlas Peak's Darren Procsal on the Radio!

2009-01-28T14:58:00.000-08:00

Fresh off the Radio!!

January 25, 2009 Listen to Jeff, Darren and fabulous executive chef Janine Falvo, of Carneros Bistro, talk wine and food on David & Rachel Cane’s “A Matter of Taste” Radio Show on 960AM. Jeff and Darren share their winemaking philosophies and Janine prepared some incredible foods that paired beautifully with the wines. She goes on to talk about how she creates her menu, while supporting local artisanal food producers.

Click on the hour you want to listen to, or right click and select "save target as" to download to your favorite mp3 player>> http://amatteroftaste.com/Radioshowmp3/radioshow.htm

The Atlas Peak 2004 Spring Mountain District Cabernet Sauvignon Scores Again!

2008-12-11T23:26:00.000-08:00

Atlas Peak 2004 Spring Mountain District Cabernet Sauvignon scores again! This time in the December issue of Connoisseurs Guide to California Wine.

Charles Olken calls the wine “impressive” as it garners two stars as a “highly distinctive wine” in this influential trade newsletter.

Click here for PDF>> Connoisseurs Guide-Atlas Peak

Congratulations team Atlas Peak!

Atlas Peak Cabernets Score Big in Restaurant Wine!

2008-12-11T22:52:00.000-08:00

The Atlas Peak Cabernets WOW Ronn Wiegand! Check out the stellar reviews of the mountain top Cabernets.

The very influential trade pub, Restaurant Wine, is published by Ronn Wiegand, one of a very few who holds both a Master Sommelier and Master of Wine accreditations. He goes on to say “These are very impressive wines!”

The 2004 Spring Mountain District Cabernet Sauvignon garners an Exceptional Five Star rating!

Click link for PDF>> Restaurant Wine-Atlas Peak

Congratulations team Atlas Peak!

Thanks to Everybody That Helped Make Atlas Peak Wines!

2008-11-06T20:22:00.000-08:00

As the vintage winds down I want to thank everybody that helped make Atlas Peak wines this year in our new home at the Buena Vista Carneros winery.

But before I get to this I need to explain a bit about what has transpired this year. Atlas Peak moved from our home of 20 years in Napa to the Buena Vista Carneros winery. It was difficult to leave the place that I started making Atlas Peak wines in 2002. We did not extend our lease on the facility and needed to move on and decided that it was in the best interest of the Atlas Peak brand to move our entire operation to the Buena Vista Carneros winery.

From a production standpoint, Buena Vista Carneros produces primarily Pinot Noir and Chardonnay, which ripen before Cabernet Sauvignon. Pinot Noir at Buena Vista Carneros is crafted in their state of the art winemaking facility. The "Open Top" room is lined with small fermenters that are perfect for small lot Pinot Noir production. Once the Pinot Noir is harvested, fermented, drained and pressed the tanks sit empty, so the opportunity to use these tanks again to ferment Cabernet Sauvignon is a perfect fit. And more perfect than I ever imagined.

This year we fermented 35% of our Cabernet in 10 ton fermenters, 45% in 7 ton fermenters, and 20% in 5 ton fermenters. These are great tank sizes to produce uiltra-premium Napa Valley Cabernet Sauvignon.

A special thanks needs to go to the rest of the winemaking staff at Buena Vista Carneros. Jeff (Winemaker for Buena Vista Carneros), Jaeson (Associate Winemaker), and Anna (Assistant Winemaker). Together we make quite a team. (And the best part is that I got to stick my nose into making Pinot Noir and Chardonnay).

There are also many people to thank, so I am going to try to list them all. It is quite a big team that keeps the winery running. A big thanks to Sam and all the folks in the cellar and maintenance that keep the winery operations running. The cellar team that is led my Mario, Eron, and Panfilo. And the cellar crew of Esteban, Maria, Mario, Juan, Miguel, Rafael, Ray, Maria, Xochilt, Myra, and all the interns, Dana, Lindsay, Danny V, Paula, Danny G, and Jacquelyn. Thanks to Norm, Luis, and Ron for keeping the place running. Thanks to Debby for keeping all the records in order and to the sorting crew that stood there hour after hour making sure that every leaf and every piece of stem are removed so that we have only the highest quality of grapes going into each fermenter. A special thanks to the lab with Monica and Jose and interns Luiz and Ana who feed us all the analysis we need to make the best wines possible.

And a special thanks to Nicole, who sources amazing grapes from some of the best mountain top Napa Valley growers, which go make up our Atlas Peak Cabernet Sauvignon!

Cheers,

Darren Procsal
Winemaker
Atlas Peak

Busy Times In The Cellar For Atlas Peak

2008-10-23T01:31:00.000-07:00

There is a buzz in the cellar now as Atlas Peak has harvested 90 % of the grapes for the vintage. We currently have twenty tanks filled with grapes at one stage or another right now. Grapes are either cold soaking, just starting to ferment, fermenting happily, or finished with fermentation and spending some time on the skins in what is called extended maceration. Extended maceration is a winemaking term that means that the young wine is allowed to remain in contact with the skins. This time on the skins softens the wine, ensures that the fermentation is complete and allows a process called malolactic fermentation to get a begin.

We are also starting to drain and press tanks of Cabernet as we see fit. Tanks that are selected for draining are drained the night before to allow us to collect as much free run wine as possible. Then we dig the skins out of the tank and press out any remaing wine. For the first time Atlas Peak will begin using a basket press to gently press the red skins. Wine that has been drained and pressed off the skins has also started to go to barrels as well. The free run wine and the press wine are held in separate barrel lots. Atlas Peak wines will see a combination of new and one year old french oak. The wine will spend between 12 and 18 months as it matures into finished wine. We still have a long way to go before we make it to bottle.

This is my favorite time of the year. When you walk through the cellar it is filled with the sweet smell of fermneting juice and it is bustling with activity.

Darren Procsal

Winemaker

Atlas Peak

http://www.atlaspeak.com/

Atlas Peak Harvest Hits High Gear

2008-10-13T21:18:00.000-07:00

The 2008 harvest for the Atlas Peak winery is in full gear. Last week at this time we were looking at blustery days and possible freezing cold nights. Well, we survived the wind, and the expected frost never materialized. Now the fall weather has turned again to warmer than expected days and cool pleasant nights.

Cabernet Sauvignon is scheduled for every day of the week except Wednesday, when we will harvest the Cabernet Franc and Malbec, and Saturday, when we will bring in the Merlot and Petite Verdot. Most of the wine produced from these four delicious varieties will be used in our Atlas Peak Claret. See our web site for further details on the Claret. The balance will find its way into our Cabernet Sauvignon, Napa Valley, blend, and maybe, just maybe, we will make a small amount of one of those wines on its own.

As I walked the vineyards this week it occurred to me that we are nearing the end of another vintage. A lot of work remains, but by October 25th I expect all of our grapes will be harvested. This is not to say that the work is over, far from it. The winery will be buzzing with activity. Pump overs and drain and returns will be top priority, and soon we will be pressing and filling our French oak barrels. These details will follow.

By the end of the year, all of the 2008 wine will be in barrels and we will again need to turn our attention to the 2007's. But for the time being it is harvest full speed ahead.

Until next time ...

Darren Procsal
Winemaker
Atlas Peak

Atlas Peak Harvest Kicks Into Gear

2008-10-09T09:40:00.000-07:00

Atlas Peak Harvest Kicks into Gear

I have spent the last couple of days walking vineyards and trying to figure out what to harvest and were we go next.

There is very little in the wine business that is ordinary. So the only tool that you have to help make your picking decisions is to walk the vineyards. Of course we also track such things as the Brix (percent sugar), and the acidity of the grapes (pH, and titratable acidity), because these are great indicators of ripeness. We walk a fine line between ripeness and maturity, and in the end tasting the grapes helps me make the final picking decision.

This week I have had a camera crew following me around, attempting to capture the daily life of a winemaker. It is amazing how these guys can walk backwards, given all the steep slopes and rocks along the way.

I thought that we might get to Malbec and Cabernet Franc this week. I had both of these vineyards scheduled for picking but then pulled them both off the schedule yesterday after walking the vineyard for what I thought would be one last time, I believe that the vines still have more to give and we can get more flavors out of the grapes. The vines look healthy and I think we should roll the dice. The mornings have been very cool and the days in the mid 80’s; just perfect weather for Bordeaux varietals to ripen to optimum maturity.

We are slowly kicking into high gear with more Cabernet Sauvignon coming in today. We will be bringing in 11 to 12 tons of Cabernet Sauvignon from the Stagecoach Vineyard, high up on Atlas Peak. These wonderful grapes come from Block B1, also known as the Oakville Heights block.

We will also be harvesting another 3 to 4 tons from the Atlas Peak block 65. This will be the third time we have harvested grapes from this block. This is a variable block, that has both thin and deep soils. The vines planted on the deeper soils are greener and exhibit herbal flavors I want to stay away from, while the vines on the thinner soils are filled with blueberry and blackberry flavors, complimented with good texture from developed tannins.

We will top that tank off with 6 to 7 tons of Cabernet from Block 63, where we picked 10 tons on Tuesday. We will do this because if we go any further in block 63 we will start heading down the slope of the block and the grapes are greener and less ripe. A few more days on the vines will do these grapes some good. Up in the mountains ... it's all about patience!

Until tomorrow ...

Darren Procsal
Winemaker
Atlas Peak

Atlas Peak; The Start of Fermentation

2008-10-02T11:49:00.000-07:00

Atlas Peak: The Start of Fermentation

As the winemaker for Atlas Peak, I wanted to write this blog to share with people how wine is made, and why we do what we do as winemakers. I like to look at the winemaking process in some ways as preserving summer. Think about all those warm, wonderful days of summer, the warm nights, and the time spent outdoors on the patio with friends and family. As we enjoyed summer, the grapes where out there soaking up the sun and ripening so that by the fall, they were filled with sugar and the sweet flavor of blueberry, blackberry, ripe plums and cherries.

These are the tastes and flavors we want to capture in the wine to be enjoyed one night with great company and great food.

So how does this all happen? First we make a decision that the grapes taste great, and are ready for harvest. This is one of the most important decisions that are made in the winemaking process. Pick the grapes at optimum maturity; and the rest of the winemaking process will be much easier.

Next the grapes are handpicked, de-stemmed, and hand sorted in order to get the grapes in the tank with as little stem and leaf pieces as possible.

Then we cold soak the grapes for the next couple of days. This is an opportunity to get a good idea of how much sugar was in the grapes when the grapes were harvested. It also allows me to look at how the field sample compared to the actual tank sample. And finally, it gives me an opportunity to taste what the juice from that vineyard block is going to taste like once it is all together in the tank. Up until that point, your entire decision making is based on a limited amount of berries that you have tasted while walking in the vineyard. This is an educated guess, but it is always good to confirm your decision.

For the next couple of days (the cold soak process) we will do a short pump over of the juice in the tank. During that time the juice will change from a light pink to dark red in color. All of the color changes take place as the red color pigment in the skins is extracted into juice. Once the fermentation begins more color will be extracted, it is amazing how much color we are able to extract in the first couple of days.

The next step is fermentation. This is where wine yeast is added to the tank and the fermentation begins. In the simplest explanation, fermentation is the conversion of the grape sugar to alcohol. As the yeast ferment, they produce more yeast cells to keep working on the sugar, alcohol, and carbon dioxide gas that rises up to the top of the tank and literally spills over the top. In this process, heat is also produced. I like to look at it as a yeast party. Those happy yeast, dancing around and generating heat. It is much like when you have a party at your house. Start out with a couple of friends and everything is fine, but as more and more guests arrive and the music plays , guests start dancing, the room begins to get warmer where you will either need to open the windows and doors or turn on the air conditioning. For this very reason every tank in the winery has the thermostat so we can control the temperature of the fermentation (party).

Darren Procsal
Winemaker
Atlas Peak
http://www.atlaspeakwines.com/

Atlas Peak - The Cold Soak and the Pump Over

2008-10-01T13:36:00.000-07:00

Now that we have the berries in the tank, we would like to pump over about 1/3 of the volume of the tank on day one and 1/3 of the volume of the tank on day two. To do this we will set up a tub below the bottom valve of the tank. Next, open the valve, collect the juice and berries in the bottom of the tub, then pump the mixture over the top and into the tank.
At the top of the tank we will use what is called a pump over device or irrigator to spread the juice and berries evenly over the top. This process will allow us to keep the juice cool and get some nice color extraction as you can see from the picture. At this point there is still no fermentation activity.

We will talk more about fermentation and the conversion of all that sugar that’s produced by the grapes into alcohol in the days to come. For now we will just need to chill out and wait!

Darren Procsal
Winemaker
Atlas Peak

Atlas Peak - The Cold Soak

2008-09-30T21:17:00.000-07:00

The next step after the grapes are de-stemmed is of course to put them in a tank. After the berries are hand sorted to remove any stem pieces, the berries are collected into special boxes that we only use to transport the berries into the tank room with. The half-ton box is lifted up with a forklift that has a special attachment allowing the bin to be tipped forward and the berries gently dumped into the tank.

Every tank in the winery has a dimpled cooling jacket that allows us to circulate cold water around the outside of the tank and control the temperature of the grapes inside the tank.

Our goal will be to "Cold Soak" the grapes for the next 48 hours. We consider the day we crush the grapes, day (0), where the grapes are then placed into this tank. On the next two mornings, day (1) and day (2), we will connect a pump to the tank and "pump over" the grapes. A "pump over" means we take the grapes from the bottom of the tank and pump them over to the top of the tank. This allows us to balance out the temperature of the tank and also homogenize the grapes and juice in the tank.

The Cabernet Sauvignon is picked in the cool early morning hours, which allow us to hold the tank at 48 Fahrenheit for the next 48 hrs.

Darren Procsal
Winemaker
Atlas Peak

Atlas Peak - Sorting Spring Mountain Cabernet

2008-09-29T10:58:00.000-07:00

Today was supposed to be all about winemaking and what goes on in a tank filled with Cabernet Sauvignon. Then I realized that I skipped over how the grapes get in the tank.

All of our grapes that go into making Atlas Peak wines are hand harvested into 1/2-ton macro bins. These are bins that measure 4'x4'x2' and can hold about 1,000 pounds of grape clusters. The bins are then brought to the winery on a flatbed truck soon after being hand harvested in the field. Different than Pinot Noir that is usually harvested during the cool night hours, Cabernet can be harvest during the day. By the time the Cabernet harvest for Atlas Peak begins, fall has arrived, and the nighttime temperature as well as the daytime temperature is cooler. Cooler nighttime temperatures mean cool grapes arriving at the winery.

Once the grapes arrive at the winery they are placed in a hopper and they begin their trip to the de-stemmer where the berries are removed from the stems (hence the name). The de-stemmed Cabernet Sauvignon grapes are then dropped onto a sorting belt where the berries are sorted through by hand to remove any small stem pieces that broke off in the de-stemming process. This ensures that only the whole berries, broken berries, seeds, and juice end up in the tank where the grapes and juice will be transformed into wine. For me the stems are bitter and harsh in flavor. Because we do not want to extract these textures into the wine, we take this extra step to remove as many stem pieces as possible.

On Tuesday we will talk about what happens in the tank next.

Darren Procsal
Winemaker
Atlas Peak

Atlas Peak - Cabernet On Spring Mountain at 1750 ft. Looking North

2008-09-27T12:29:00.000-07:00

This morning I started the day in the Spring Mountain District. We source from two vineyards up here. One vineyard sits at 1,750 ft elevation and the other at 1,050 ft. Both of these vineyards have east facing aspects, which means that they have good morning exposure as the sun rises and cooler evenings as the sun sets behind the Mayacamas range and Spring Mountain. Spring Mountain is where the vision for our label materialized. It was an early morning when I set out to walk the vineyards that day. I had arrived before daylight and sat in my truck to watch the sun rise over Atlas Peak. Napa Valley below was fogged in and there I sat above the fog line at the peak of the mountain which is the unique point of difference for our brand. Today you see this image of the mountain above the fog line captured on our label.

Today I started out walking through both Spring Mountain vineyards. As I walked through the vineyard I sampled grapes from many of the vines looking for the mature flavors of Cabernet Sauvignon. For me these flavors include blackberry, blueberry, ripe plum and cherry. Cabernet Sauvignon usually starts out with herbal and green flavor like green beans and bell pepper but as the flavors mature these green characters disappear and move towards more berry and red fruit flavors.

After walking the Spring Mountain District vineyards I decided that the grapes are very close to harvesting. We will pick the block at 1750 ft. on Monday first, and then possibly pick the grapes from the other block on Wednesday. I will be back to walk that vineyard on Monday to make that final call.

Monday we will visit our first wine lot of the year from the Atlas Peak Vineyards, block 65.

Until Monday…

Darren Procsal
Winemaker
Atlas Peak

2008 Vintage begins for Atlas Peak

2008-09-26T10:17:00.000-07:00

Atlas Peak has kicked off the 2008 vintage with the hand-picking of Cabernet Sauvignon off the Atlas Peak Vineyard. On Tuesday September 23rd we picked 5 tons from block 65. This southeast facing block has been used in the Claret blend in the past. With this early picking, I anticipate the tannins to be soft and the resulting wine from this block will be destined for our Napa Valley Cabernet blend. This is a vineyard with very thin soils at the upper tier of the block. As you work your way down the slope the soils become deeper, and the vines more vigorous. For this first pick we selected the fruit on the top portion of the vineyard.

Darren Procsal
Winemaker
Atlas Peak

Atlas Peak - Napa Valley Mountains - 2008 Harvest Update

2008-09-19T14:41:00.000-07:00

Atlas Peak — Jan Krupp, Stagecoach Vineyards, “Atlas Peak has benefited from the recent spate of cooler weather. Flavors, anthocyanins and tannin maturity are all catching up with sugar accumulation. The merlot and white grape part of harvest is in full swing. Flavors and balance are great. The merlot crop is light. Only a few blocks of cab have been harvested in the Atlas Peak area. Most of our cab still requires several more weeks of ripening.”

Howell Mountain — Pat Stotesbery, Ladera Vineyards, “The harvest of fits and starts. After all the heat there was this feeling of surprise that is now replaced with a slow but steady picking regime. The normal suspects of zin and merlot are being picked from the top, including some from Sears, Summit Lake and Outpost down and through Ladera where we have actually started into the cabernet. Everyone wants to keep picking but the process is slowing as we approach more cool weather. Waiting for the next surprise.”

Spring Mountain District — Stuart Smith, Smith-Madrone, “Progress of the Spring Mt. harvest is quite varied — as might be expected from a group of strong-minded mountain folk. Some of us have picked most if not all of our merlot and others will be starting soon. Several of us have picked some blocks of cabernet sauvignon and others are still several weeks off. We all agree that the grapes have high acids, low pHs and yet have very good flavors for so early in the season. Whether it is the harvesting of merlot, cabernet franc or even cabernet sauvignon, the cooler weather is allowing all of us to pick the grapes at the peak of maturity — albeit a rather

Mount Veeder — Brian Nuss, Vinoce Vineyards, Over at Wing Canyon they finished picking all their cab on the 13th, two weeks earlier than ‘07 but down 33 percent. The fruit was clean and the bunches full. We picked some cabernet sauvignon again on Tuesday and all the cab in the lower vineyard will be in by the end of the week. The cab franc is still hanging on and hopefully bring it in next week. The upper elevations are still at least a week out. Everyone has been happy with the way things are right now.”

2008 Napa Valley Harvest Report brought to you by the: St. Helena Star

To learn more about the fabulous mountain Cabernets of Atlas Peak, visit: www.atlaspeak.com

Atlas Peak - The Vertical Horizontal Tasting

2008-09-11T16:51:00.000-07:00

Winemaker Darren Procsal hosted a very creative wine tasting for the local distributor team to help them fully understand the differences between Mt. Veeder, Spring Mountain, Atlas Peak and Howell Mountain. Imagine 12 wine glasses in front of you...one wine from each mountain appellation...with 3 vintages of each. It allowed the group to taste the differences in the wines across appellations and time. A true delight in exploring tannins! Please pass the steak!

While each wine had its own personality, one can't help but claim a favorite....I'm a Mt. Veeder gal.

What are you?

Atlas Peak - Napa Valley Mountains - 2008 Harvest Update

2008-09-11T10:46:00.001-07:00

Atlas Peak — Jan Krupp, Stagecoach Vineyards, “The vines on Atlas Peak endured a second week of temperatures that rose to 100 degrees. Most of them came through undamaged, although a few of the rocky areas lost some leaves. Last week’s heat had the growers of Atlas Peak picking white in earnest and seeing rapid sugar accumulation in some of their reds. The current cool down should slow or stop the brix rise and let the flavors catch up.

Howell Mountain — Pat Stotesbery, Ladera Vineyards, “By the time this is read there will have been a lot of fruit picked on Howell Mountain and across most varietals. Everyone seems surprised by the rush to crush but the weather finally caught up with us and it is off to the races. Picking will have been seen from Outpost and the Dragon vineyard near the top and on down to the 1,400-foot level. Cabernet, zin, petite syrah and merlot and if the weather forecast is correct picking will go through the weekend and beyond. The challenge may be tank space but the fruit and plants all look healthy.”

Spring Mountain District — Stuart Smith, Smith-Madrone, “This week began with a lovely cool respite from last week’s oppressive heat. With the cool weather harvesting has slowed to a crawl. Many of us have brought in small lots of merlot and cabernet sauvignon last week and were fearful of a repeat of the 1984 harvest which, because of the heat, was compressed into a few short weeks. These initial forays into reds seem to confirm the expected short crop. Will the cool weather continue like 2007 or will heat return? With such dry soils can the vines continue to mature their fruit or will they just shut down and collapse? Do we gamble on a few more days or even several weeks for more varietal flavor and risk dehydration and over-ripe raisin-like flavors? Aw, the joys of another harvest.”

Mount Veeder — Brian Nuss, Vinoce Vineyards, “The harvest has started for us. Tuesday we picked some merlot in the lower vineyard. Thursday and Friday we will start on the cabernet sauvignon and finish up on the lower vineyard by the end of next week. The upper elevations are still at least two weeks out depending of course on the weather.”

To learn more about Atlas Peak visit: www.atlaspeak.com

Atlas Peak - 2008 Napa Valley Harvest Update

2008-09-05T14:30:00.000-07:00

Atlas Peak — Jan Krupp, Stagecoach Vineyards, “Temperatures in the Atlas Peak Appellation have been hot moving the grapes forward both in terms of Brix and berry ripeness. Harvest of chardonnay and zinfandel should begin in 7-10 days. Most of the berries have sized up considerably in the last four weeks. Cabernet sauvignon yields still appear to be 20 to 30 percent below normal. Other varietals especially non-merlot varietals appear to have normal yields. Merlot blocks are quite variable this year running the gamut from light to normal to heavy.”

Howell Mountain — Pat Stotesbery, Ladera Vineyards, “Other than those areas affected by frost, the crop size is normal or above with small berries and good cluster size. Sauvignon blanc is off at Ladera but no one has yet picked reds. Mark Neal expects to pick eastern slope vineyards next week and he will likely be joined by a few others as we face a solid week of forecasted high temperatures.”

Spring Mountain District — Stuart Smith, Smith-Madrone, “The 2008 harvest on Spring Mt. began in August and most of us anticipate harvest to be finished by the end of September. Another unusual harvest you might think. Hardly. The years 1996, 1997 and 2001 are some recent vintages with similar harvest dates. The whites have good - to very good crop levels, yet most of the mountain is expecting only fair crop levels for the reds. Excellent quality is expected by everyone.”

Mount Veeder — Brian Nuss, Vinoce Vineyards, “Things are looking pretty good up here at the northern end of the appellation. The summer has been up and down weather wise. I think this is one of the best looking crops we have had. The clusters are perfect, tiny berries nice and juicy. The crop does not need much thinning, although we have dropped a few clusters here and there, mostly the merlot. Lagier Meredith say they will be bringing some syrah in 10 to 14 days and their crop is light to moderate. I am estimating harvest starting in two to three weeks for us.”

To learn more about the mountain wines of Atlas Peak, visit: http://www.atlaspeak.com/

2008 Harvest Report - Atlas Peak

2008-08-28T10:43:00.001-07:00

Atlas Peak — Jan Krupp, Krupp Brothers Estates, “We have had perfect ripening weather on Atlas Peak for most of the summer. The flavors are great. The cabernet sauvignon crop is small due to frost and uneven weather at bloom. The intensity should be great. Harvest will be beginning in about 10 days with chardonnay, zinfandel, merlot and malbec.”

Mountain Man - Atlas Peak Winemaker - Darren Procsal

2008-07-23T14:40:00.000-07:00

A behind the curtain look into the man, the mountains, and the wines. Atlas Peak winemaker Darren Procsal crafts high elevation Cabernet Sauvignon from the prestigious mountain appellations of the Napa Valley.

Look for precious quantities of Atlas Peak Cabernet Sauvignon from the following appellations:

- Atlas Peak
- Napa Valley
- Mount Veeder
- Spring Mountain District
- Howell Mountain

To learn more about Atlas Peak, please visit: www.atlaspeak.com