Domain

Each harvest our winemakers commit to finding special vineyards that express the true meaning of terrior – the unique relationship of soil, elevation, climate and topography that impart character and uniqueness on a wine. Along with special vineyards we bring a guest winemaker from a different wine growing region to collaborate with us in crafting our Domain line.

These wines are the most expressive and prestigious of all Vintage One wines. Our Domain wines are highly custom-crafted by our winemakers to the tastes and desires of each individual client. Domain wines are offered by the barrel. These are unique vintages resulting from the collaboration between you and our winemakers. Prices start at $2,800 a barrel and the process begins with a conversation with our Chief Winemaker, Alejandra De Miguel.

Fall 2010: Visiting winemaker Lucas Mendoza

In the fall of 2010, we were honored to have Oenologist Lucas Nicolas Mendoza join us here at V1 for a brief three weeks. Lucas is from Mendoza, Argentina and is son to one of Argentina’s most renowned and talented winemaker Angel Mendoza.

With his unique style and techniques, Lucas led the winemaking process for the Domain wines working with our clients to create a wine that is a harmonious balance expressing both the personality and tastes of the client and winemaker.

Varietals

Our Domain varietals in the 2010 harvest included:

Carmenere organic – Maipo Valley, Chile
Malbec organic – Lulunta, Mendoza, Argentina
Petit Verdot – Lulunta, Mendoza, Argentina
Tannat – Tulum Valley, San Juan, Argentina
Nero d’Avola – Sicily, Italy
Chardonnay – Niagara, Ontario, Canada
Sauvignon Blanc – Casablanca Valley , Chile

Process

All wines were fermented in temperature controlled stainless steel tanks, with extended maceration for the reds. Both the Chardonnay and the Sauvignon Blanc started fermenting in stainless steel for the first few days, and continued in new Hungarian oak barrels where they will sit with the lees for 6-8 months.

Following both the instructions of the winemaker and the requests of the clients, the reds went into both American and Hungarian oak in late December with no filtration and will age anywhere from 8-12 months – before exploring possible blending options and bottling.