Onda is a wine made in the Bordeaux tradition, blending both varietals and vineyards together to create a synergy from our estate sites. We have been making this wine since 2005, experimenting by blending fruit from Helms, Hershey, Lotus, and our fourth estate vineyard, Crystal Springs. A bit softer than our single-vineyard wines, Onda is characterized by wonderful fruit purity, elegance, and precision. It drinks beautifully upon release but will age gracefully for 10-15 years with appropriate storage.

The season began with water-saturated soil, giving the vines access to a much-needed respite from 3 years of drought. The season progressed with a warm April and May, which promoted rapid shoot growth with no water limitations. This established healthy canopies early in the season that led to extra work to keep the fruit zone open. A critical measure for tannin development and reducing mildew pressure, the added farming efforts were justified. Flowering occurred in mid-May during warm weather which was ideal. The crop level was moderate and slightly below average. The summer heat was mild with only a few heat spells; an almost perfect season. Veraison was early giving plenty of time for flavor and tannin development before harvest. This gorgeous growing season yielded wines with great balance, precision, and depth of flavor.

Crystal Springs forms the core of the 2016 Onda blend. Harvest at Crystal started on September 15th with the rockier soils on the south side of the vineyard. We finished with 8 days later with the slightly cooler, heavier soils. About a week later the Merlot at Hershey was ready. A few days after, at the end of September, we picked the north corner of Lotus Cabernet Sauvignon and the Petit Verdot. The following day on October 1st we picked a portion of Helms. The last picks of Hershey Cabernet Sauvignon occurred on October 12th. The Cabernet Sauvignon was fermented in equal portions of oak and concrete tanks. The Merlot was fermented in stainless steel and the Petite Verdot in 225L French oak barrels. The wines were pressed directly to barrels, and malolactic was native.

A core of fresh black plum and blackberry is interlaced with notes of forest floor, wet stone, savory herbs, and baking spice. On the palate, red and black fruit flavor give fresh energy on top of a velvety texture. The predominantly hillside sources of the grapes lend precise tannins and intense flavors of cassis, dark chocolate, along with a creamy texture. Small amounts of Merlot and Petit Verdot bring depth and nuances of black tea and blueberries. While inviting now, this wine will grow in complexity as it ages. Enjoy now through 2030 and beyond.