2013 Hodder Hill


67% Cabernet Sauvignon, 28% Merlot, 5% Petit Verdot


Located on a western slope of the Blue Ridge Mountains, between 1000 and 1300 feet above sea level. This planting consists of 8.3 acres of 5 to 17-year-old vines growing in deep, steep and well drained rocky soils. The vines are cane pruned to an Open Lyre and Double Guyot trellising system.


2013 consisted of a troublesome growing season and a beautiful ripening and harvest season. The spring and early summer months were warm and wet resulting in the vines growing wildly and rapid. This, in turn, caused us to work long and rapidly just to keep up. But by mid-August and through October the rains ceased and the vines stopped growing and put their energies into ripening their fruit. There were no tropical systems in our area and we enjoyed many sunny and warm days and very cool crisp nights. Harvest began in late September and lasted through the middle of October.


Grapes were hand harvested and chilled overnight. A triple sorting, (in the vineyard, and then on the crush pad, pre- and post-destemming) was performed and the berries were destemmed without crushing. The whole berries filled small one-ton fermenters and were cold soaked for 4 days. Moved into the fermentation room, the bins were warmed to 60ºF and inoculated with yeast. Fermentation temperatures reached into the mid-80s and lasted about 7 to 10 days with 2 cap punch downs each day. ML fermentation began in the bins after primary fermentation was complete. After two to three weeks of additional maceration time including daily tastings, the wine was pressed off, allowed to settle overnight and then racked into French oak barrels where ML fermentation completed. The wines rested for five months before this blend was assembled during the summer of 2014. This wine was bottled unfiltered and unfined in July 2015, producing 420 cases.

Drink now and will improve through 2030.


$50 (750 ml)
$26 (375 ml)