Great wine starts in the vineyard and so Six Degrees began with the discovery of a unique plot of earth; a two-acre Vineyard on the northeast side of the Mayacamas Mountains above the Russian River Valley, in an area known as Redwood Hill. Sitting at an altitude of over 1100 feet the vines sit above the fog layer and reap the rewards of warm nurturing sunshine. It's a place where the cool air of the ocean pours in at night during the ripening months of the summer, lending to exceptional hang time, thus aiding in the development of well balanced, ripe fruit.
The Six Degrees Vineyard is planted to Rootstock 3309 and needs very little water. Fruit that gets into the habit of being watered can produce flavors that lack the true complexity and breadth of nuances of vines that otherwise have had to struggle and fight a little harder.
The soil composition is extremely rocky and rich in complexity with thick layers of decomposed and solid volcanic rock, along with deposits of ash and minerals. This soil has an almost perfect pH.
The vineyard is planted with Clone 337, a low yielding Cabernet Sauvignon grape originally brought to the U.S. from Bordeaux. Clone 337 is used to produce many of the finest, most acclaimed wine in the world. The grape is appreciated for its small berries and moderate yield, which in turn provide higher juice to skin contact. The resulting wines are dense and complex.
Crop levels are self-regulating at about 3.5 tons to the acre. A rigorous dis-budding and excess shoot removal protocol is followed and is done very early in the growing season. Laterals in the fruit zone are removed along with any second crop clusters. Leaf removal around the clusters is done to enhance cluster light exposure. Crowded clusters are removed after bunch closure, and uneven ripening clusters are removed at 50 % veraison. Prior to harvest any poorly colored clusters are removed leaving only the best.