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Fallout - 2012

The History

For our inaugural vintage, we picked two tons of fruit from

the Ft. Bowie Vineyard in Cochise County, approximately 25

miles east of Willcox, AZ. The first varietal to be picked was

the Cabernet Sauvignon from a vineyard block known as the

Shop Block. A few days later the Sangiovese was picked from

the same block.

We ended up with four barriques of wine, two Sangiovese and

two Cabernet Sauvignon. The two barrels of Cabernet

Sauvignon were blended with one of the barrels of Sangiovese

(the other barrel of Sangiovese was made into the single

varietal/single vineyard wine, Ceratina).

Orme Dugas, the wine (pronounced or-may do-gaw), is a Super

Tuscan-Style blend, Sangiovese blended with the French

varietals Cabernet Sauvignon, Cabernet Franc, and Petit Verdot.

The profile of the wine is meant to lean more to the Sangiovese

side rather than the French grapes. Don’t expect a big

Bordeaux-style wine with Orme, instead look for the finesse

and acidity of Sangiovese supported by the structure of the

French varietals. Look for the light red fruit notes of the

Sangiovese to be deepened by the darker fruits of the Petit

Verdot and the clay notes of the Cabernet Franc.

Orme Dugas, the man (still pronounced or-may do-gaw), was

an inspiration, even before Dektown Cellars harvested a single

grape. He was always the first to greet us on trips to the

Northern Arizona Wine Country with a grin and a nod.His

passion continues to inspire.

The Technicals:

Bottled August 5th , 2013. 90 Cases Produced.

Total Alcohol: 12.5% pH: 3.7 TA: 7.5

59% Ft. Bowie Vineyard: Shop Block Cabernet Sauvignon

Picked August 30th, 2012 at 24.2 Brix, 3.82pH

Destemmed and inoculated with cultured yeast August 31st.

Fermentation completed September 8th. 11 months in neutral

Hungarian Oak Barriques. Medium oak staves were added to

one of the two barrels.

21% Ft. Bowie: Shop Block Sangiovese

Picked September 2nd, 2012 at 24.5 Brix, 3.7pH Destemmed

and inoculated with cultured yeast September 3rd.

Fermentation completed September 8th. 11 months in neutral

Hungarian Oak Barriques.

Additional wine was purchased and blended in for structure,

complexity, and aroma:

2% Cabernet Franc

From Santa Margarita Vineyard in Paso Robles, CA

2% Petite Verdot

From Ranchita Canyon Vineyard in Paso Robles, CA

16% Additional Sangiovese

From Ranchita Canyon Vineyard in Paso Robles, CA