The Hendry Ranch and Vineyards

Wines of Tradition and Distinction

"We direct the attention of vineyardists and wine-makers to the advertisement of Mr. Sigrist, one of our most extensive wine manufacturers, who is importing Rhine wine casks, primarily for his own use and secondarily for the benefit of other wine growers who desire to produce the best quality of wine of which their vineyards are capable.

Mr. Sigrist is laboring earnestly and efficiently to elevate and maintain the character of our California vintage, and to that end will, as he informs us, take pleasure in giving instructions and assistance in the proper manipulation of the grape, to young vintners, and small grape growers, or any one who may desire the benefit of his extensive practical experiences.”
NAPA COUNTY REPORTER
September 10, 1870

The Vineyards

The Wines for Saturday

Pinot Gris
Hendry Blocks 1, 2, and 27 are located on Redwood Creek. They are the coolest part of the Hendry vineyard because of the shadow cast by a high ridge immediately to the west. Additional cooling comes from morning fog and afternoon breezes from San Pablo Bay. Both blocks were planted in 1997. The vines are spaced 7x 5’ and are cordon trained and spur pruned. A 6-foot trellis system supports the canopy. These blocks are grafted to 10114 root stock. Block 1 has CTP5152 clone grafted to the root stock and Block 2 has FPMS 1A Clone grafted to the root stock.
Whole cluster pressing was used and the juice was fermented in stainless steel at temperatures ranging from 56o to 59oF. The fermentation required several weeks to complete. When alcoholic fermentation was completed, the wine remained in stainless steel until bottling.
Delicate aromas give away little of the juicy mineral, nectarine and lime peel palate of this lightly floral wine. Finishes with mineral and a characteristic Pinot Gris edge. Refreshing acidity and a richness of texture, this wine is a fine match for shellfish and lighter foods.
Alcohol is 13.9 %
1000 cases produced.

Unoaked Chardonnay
The Hendry Vineyard is located on bench lands west of the town of Napa. The vines grow on thin stony Boomer series soils between 200 and 300 feet above sea level.    Morning fog and afternoon breezes from the San Pablo Bay moderate the climate.
This wine is a blend from our Block 9 (KD Selection), Block 19 (Dijon 96), Block 20 (Dijon 95), and Block 21 (Old Wente Selection).    It was whole cluster crushed and fermented in stainless steel. Fermentation was kept cold (55-57o) to retain bright fruit flavors. It was not allowed to go through malolactic fermentation and remained in stainless steel until bottling. Fruit freshness was further protected by a thin layer of inert gas to keep the wine from any oxygen contact, as well as a screw-cap closure upon bottling. The forward citrus and apple flavors of this wine are accentuated by the absence of oak.
2008 was the first year in decades that Hendry experienced a severe Spring frost, which effectively cut our Pinot Noir crop down by a third, and reduced our Chardonnay harvest to one-half the expected yield. The concentration resulting from the early and drastic reduction in fruit resulted in a richly-flavored unoaked Chardonnay with depth and balance to spare. The wine has initial aromas of pineapple, tangerine and even apricot, diving into Granny Smith apple and citrus on the palate, and a long, surprisingly lingering finish with intriguing mineral elements. This should prove to be a versatile wine with fruits de mer, shellfish or any light fish such as sole or trout. A crispy roast chicken with herbs and lemons would also be a nice match with the lemony notes and food-friendly, mouth-watering acidity.
The alcohol is 13.2 % 1300 cases produced

HRW Pinot Noir
The Pinot Noir Blocks 3 and 6 are located closest to Redwood Creek, west of the town of Napa, within the Hendry vineyard. The elevation is between 200 and 220 feet above sea level. The climate is moderated by morning fog with the surrounding hills protecting this Block from the afternoon maritime breeze. The Riparia Gloire roots in Block 3 were grafted with the Dijon 115 clone spaced 7’ x 5’ and are cordon trained and spur pruned.    A six-foot, modified vertical trellis system supports the cordons and canopy. Average production for both blocks is approximately 2 tons per acre and harvest is usually between August 25 and September 1.
In 2007, bud break in the Pinot Noir Blocks occurred March 20. Bloom was complete by May 17th. Harvest was August 31st, with a yield of 1.3 tons per acre. Alcoholic fermentation was completed in approximately one week using natural yeasts. At dryness, the wine was pressed and put into barrels for malolactic fermentation.
This wine’s flavors and aromas include orange rind, spice and red berry fruit. Supple tannins and a silky texture. The oak is well integrated and adds an additional layer of complexity. The finish is long and elegant. The alcohol is 13.9%
400 cases produced.

HRW Cabernet Sauvignon

Hendry Blocks 16, 17 and 18 are located on bench lands west of the town of Napa. The vines grow on thin stony soil between 200 and 300 feet above sealevel. Morning fog and strong afternoon breezes from San Pablo Bay moderate the climate. The vines were planted from 1996-2002. They are spaced 7’ x 5’,
cordon trained and spur pruned. The clones are U.C. Davis 4, 7 and 15, grafted to St. George roots. A seven-foot vertical trellis system supports the cordon and the canopy. Average production is between 2 and 2.5 tons per acre.
In 2006, median budbreak was April 16, median bloom was June 4 and median
veraison was August 9. The harvest took place October 17 with a yield of approximately 2 tons per acre. The wine is 100% Cabernet Sauvignon. It was aged for 18 months in French Oak barrels, 10% of which were new. The remaining barrerls are the 1 and 2 year old barrels used in our estate Cabernet. Grapes for the HRW series wines come from our vineyard estate, as they do for all of our wines. The grapes we use for the HRW are individual blocks or barrels that for one reason or another do not have the complexity we require for
our Hendry label, but are very nice every day drinking nonetheless (and too good to sell off to someone else). In some vintages we make one variety, in others, several, and sometimes we make none at all. The production is generally small. The 2006 HRW Cabernet Sauvignon’s initial aromas are of berry, spice, pepper and orange rind. The palate is round and full with more raspberry and
blackberry, pepper, cocoa and orange, finishing with substantial though finegrained
tannins.

The alcohol is a moderate 13.8%.
558 cases produced            

Red Blend

The Hendry Vineyard is located on bench lands west of the town of Napa.  The vines grow on thin, stony clay soil between 200 and 300 feet above sea level.   Morning fog and strong afternoon breezes from San Pablo Bay moderate the climate.  

This wine is a blend of 30% Petit Verdot (Block 15), 26% Malbec (Block 14), 16% Cabernet Sauvignon (Block 8), 14% Cabernet Franc (Block 26) and 14% Merlot (Block 13). The wine was aged for 18 months in French oak barrels, approximately 56% of which were new barrels.

Familiar notes of mint, cedar, leather, cocoa and violets hint at the complexity of this wine.  As is often the case, the Red Wine does not reveal all of its charms at once.  This wine has sophistication, restraint, and complexity. French oak is detectable, adding structure and elements of toast and spice to the palate, which is still developing volume and fruit depth. Tannins are firm and mature, with no awkward transitions.  The 2004 was held in bottle an additional 7 months prior to release, to allow for optimum maturation. This is a wine which will continue to evolve and blossom for many years from its release.  The alcohol is 14.7%.

950 cases produced   

Zinfandel, Block 7

Hendry Blocks 7 and 22 are located on bench lands west of the town of Napa.  This nine-acre block is between 230 and 300 feet above sea level and has thin, stony Boomer series soils.    The maritime climate is moderated by morning fog and strong afternoon breezes from San Pablo Bay.   Block 7 was planted in 1975 to Clone 2 Zinfandel. Block 22 was planted in 1995, also to clone 2.  The vines are spaced 8’ x 10’, cordon trained and spur pruned.  A three-wire trellis system supports the cordon and the canopy.  Average production is 3 tons per acre and the average harvest dates are between September 22 and September 25.

In 2006, the median bud break occurred March 30.  Median bloom was May 31 and median veraison was July 27.  Harvest was October 12 with a yield of 3.10 tons per acre.  The alcoholic fermentation was completed in approximately ten days in closed stainless steel fermentation tanks.   The wine was then pressed and put into barrels for malolactic fermentation.  Aging was fifteen months in 100% French oak barrels, approximately one third of which were new.

Long-time fans of Block 7 will recognize the familiar clone 2 chocolate-covered cherry and berry nose on this wine.  The bright mouthwatering fruit aromas are accented by chocolate, spice and floral notes.  On the palate, the wine has body, bright acidity and a comfortable amount of structure, with the fine-grained and subtle tannins that are characteristic of Block 7. 

2000 cases produced