The extreme low yields were a result of overcast cool weather during bloom. The cool weather in May extended bloom time, resulting in a fair amount of unfertilized berries (Chicks & Hens). These unfertilized berries essentially turned into sugar cubes on the cluster. A high focus on post destemmer sorting allowed us to carefully identify and remove these berries. The combination of the fourth year of drought, low yields, and a condensed harvest made quality oriented winemaking decisions easy to make and the small quantity of wine we produced have lovely balance, richness, texture, concentration, and depth.

Montecillo will forever be famous for varietal correctness; this juicy, rich, textural 2015 hillside wine boasts defined cherry, blueberry and plum skin character, with assertive cracked pepper and spice. Beekeeper makes wines that showcase both our high standards and high quality fruit designations. Clay Mauritson and Emma Kudritzki Hall provide day to day winemaking and give Ian Blackburn (aka “chef”) with spectacular wine to blend and study. Unlike other Zinfandel producers, our goal is to showcase a vineyard’s site and Beekeeper style. Our strict grape selection minimizes the jammy character that often masks the qualities of a top vineyard site . Our high-tier aging and blending (Petite Sirah and press fractions) allows us to find the wine’s inner “Beekeeper” balance. We use specially chosen French Oak barrels (100% French/ 15 months/ 25-30% new) that add refinement, texture, and nuance that integrate seamlessly by year two. Drink now, or let the wine improve for several years in the cellar and enjoy it until 2025. As usual, the virtue of patience is rewarded with properly aged Beekeeper wines. We also recommend drinking our wines just north of cellar temperature around 60 degrees.