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Signorello Padrone, 2004
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:Wine Rating
:Wine Type
PADRONE is dedicated to Ray Signorello Sr., a visionary whose dreams came to a reality in our wines at Signorello, and whose life was as full of character as our wines. Padrone is a wine that expresses the quality and dignity of Signorello Vineyards and is a fitting tribute to the life of Raymond Signorello Sr.
Tasting notes: The reticent nose opens to black cherry, vanilla and hints of plum. The lush full-bodied palate continues with flavors of ripe cassis, vanilla and hints of eucalyptus. The long and lingering finish is accentuated by the young integrated tannins. A wine to lay down and improve in the bottle for the next 20 years.
Winemaking Notes Our Estate program follows traditional French winemaking practices. Native yeasts induce fermentation. Techniques include the use of extended maceration (each lot averaged 25 days on the grape skins) and frequent pumping-over (three times a day). The 2004 vintage, aged for 21 months in 70% new Troncais, Nevers and Alliers oak (thin-staved, medium-plus toast Chateau Ferre barrels. Tonnelleries: Seguin Moreau, Radoux, and Sylvain-Doreau. Barrels were topped monthly and racked every 6 months. To preserve fruit intensity and body, the wine was not filtered prior to bottling.
Harvest Report Winemakers are predicting a memorable vintage for 2004 with fruit that bears the imprint of an early spring and a slow and steady ripening period that ended with a fast, hot finish several weeks ahead of traditional harvest times. A warm consistent summer was bracketed by an early spring bud break and several late summer hot spells, creating growing conditions that allowed for one of the earliest harvest periods in almost a decade. Some varieties showed a lower yield than expected producing fruit quality that looked very good!
Tasting notes: The reticent nose opens to black cherry, vanilla and hints of plum. The lush full-bodied palate continues with flavors of ripe cassis, vanilla and hints of eucalyptus. The long and lingering finish is accentuated by the young integrated tannins. A wine to lay down and improve in the bottle for the next 20 years.
Winemaking Notes Our Estate program follows traditional French winemaking practices. Native yeasts induce fermentation. Techniques include the use of extended maceration (each lot averaged 25 days on the grape skins) and frequent pumping-over (three times a day). The 2004 vintage, aged for 21 months in 70% new Troncais, Nevers and Alliers oak (thin-staved, medium-plus toast Chateau Ferre barrels. Tonnelleries: Seguin Moreau, Radoux, and Sylvain-Doreau. Barrels were topped monthly and racked every 6 months. To preserve fruit intensity and body, the wine was not filtered prior to bottling.
Harvest Report Winemakers are predicting a memorable vintage for 2004 with fruit that bears the imprint of an early spring and a slow and steady ripening period that ended with a fast, hot finish several weeks ahead of traditional harvest times. A warm consistent summer was bracketed by an early spring bud break and several late summer hot spells, creating growing conditions that allowed for one of the earliest harvest periods in almost a decade. Some varieties showed a lower yield than expected producing fruit quality that looked very good!
:Description
Napa, United States
:Wine Region
:Vineyard
Napa, United States
:Vineyard Region
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