From vines planted in 1967.
Climb the old oak tree in the middle of the Haynes Vineyard and you have a direct line of sight across San Pablo Bay to Mt. Tamalpais on the other side. On cool mornings the marine level sinks down into the Coombsville Bowl and doesn’t break up until the afternoon, creating the mildest growing season in the Napa Valley. The vines are planted in deep, alluvial, cobblestone soil ideal for root penetration. Below the topsoil a layer of powdery, white volcanic ash stores tiny amounts of moisture allowing the fruit to maintain tremendous acidity and develop an elegant and refined tannin structure. Haynes produces classic, age-worthy wines of fruit and minerality.
Winemaking: The grapes were gently whole cluster pressed and lightly settled. The juice was barrel fermented with native yeast and underwent full native ML fermentation. The wine was aged on its own lees for 14 months in neutral 500L French oak puncheons, then finished in stainless steel for another 4 months and bottled un-fined and unfiltered.
John Lockwood on the vintage:
The 2020 is bright, briny, and mineral with citrus intensity, excellent mid-palate, and a long finish. Much like the Watson Ranch from the Spring, it balances shimmering acidity, delicate creaminess and surprising depth.
Tasting Notes: Sweet lime, tangerine pith, crushed oyster shell, fragrant white tea, fresh hay, and a long elegant finish