THREADCOUNT
Bold Wines
from Quilt
Some wines are made for casual occasions that convey
not a single place and time, but an ethos unto itself.
This is where the idea of THREADCOUNT was born.
Throughout California’s most noteworthy coastal growing regions, vines from young to old, we were able to select from a broad array of terroirs giving us the luxury of blending a red that defies the norms. As THREADCOUNT is commonly known, it is the sum of the threads and weft of a fabric, denoting its texture.
With this red wine, we have taken an approach that takes the sum of the phenols against the natural acidity to create the most balanced and enjoyable red wine, with no holds barred. This inaugural blend is handcrafted by Joe Wagner, a fifth-generation Napa Valley winemaker.
About The Winemaker
Joe Wagner
A fifth generation napa valley winemaker, Joe Wagner has been immersed in every aspect of the wine industry his entire life. Learning the ropes from his father Chuck Wagner, who co-founded Caymus Vineyards with his parents in 1972, Joe gained a love for viticulture and winemaking.
When Joe established Belle Glos vineyard-designated Pinot Noirs with his father in 2001, he took a different approach to vineyard decisions and winemaking than the traditional Burgundian philosophy. Joe threw off wine conventions by establishing his philosophy of “Go With Your Palate,” a simple way of empowering people to drink what they enjoy and not be swayed by others. The style was rich and opulent for a Pinot Noir, and the voluptuous red wax-dipped bottles drove the point home.
Since starting his own company in 2014, Joe has launched a portfolio of successful new wines at $20 and up, each with a distinct slant towards his personal style. Joe takes a hands-on approach to cultivation, winemaking, and design with each of his brands, which includes Belle Glos, Elouan, Napa Valley Quilt, Böen, and others.
In addition to his wines, Joe also owns the Napa Valley restaurant AVOW and Quilt & Co. Tasting Room & Lounge. He lives in Napa Valley and enjoys mountain biking and camping with his six children and teaching them the ropes of the business with the hope that someday, they too will be in the wine industry.
Red Blend – Winemaking Notes
• The grapes were harvested early in the morning so the fruit would arrive at the winery while still cool to preserve the vineyard-fresh flavors.
• After de-stemming the berries, the fruit was cryo-extracted and then cold-soaked to soften the skins and allow for ideal extraction.
• During fermentation in a combination of closed and open-top stainless-steel fermenters, punch-downs and pump-overs were preformed to extract color, tannins, keeping temperatures low to build mouthfeel and maximize flavors.
• Finally, the wines are aged in 50% new French oak for between 12-16 months. After the wine underwent malolactic fermentation, it was racked every 6 months before the final blend was complete.
Red Blend – Tasting Notes
Color:
Dark cherry with scarlet red highlights.
Aroma:
Complex aromas of black raspberry, milk chocolate, and soft hints of sweet cedar.
Palate:
Bold flavors of boysenberry pie, sugar cookie, and toffee lead to subtle notes of strawberry jam and baking spice. The balanced and complex tannin structure creates a long-lasting enjoyable finish.
Food Pairing:
This wine can be enjoyed with tri-tip crostini, pork ribs with mashed potatoes, creamy au gratin potatoes or a on its own on the patio under the stars.
Cabernet Sauvignon – Winemaking Notes
• The grapes were harvested early in the morning so the fruit would arrive at the winery while still cool to preserve the vineyard-fresh flavors.
• After de-stemming the berries, the fruit was cryo-extracted and then cold-soaked to soften the skins and allow for ideal extraction.
• During fermentation in a combination of closed and open-top stainless-steel fermenters, punch-downs and pump-overs were preformed to extract color, tannins, keeping temperatures low to build mouthfeel and maximize flavors.
• Finally, the wines are aged in 50% new French oak for between 12-16 months. After the wine underwent malolactic fermentation, it was racked every 6 months before the final blend was complete.
Cabernet Sauvignon – Tasting Notes
Color:
Dark ruby red.
Aroma:
Rich notes of chocolate, black currant, ripe blackberry, and hints of cedar and leather.
Palate:
Rich and satisfying with flavors of boysenberry jam, black cherry pie filling, dark currant, and cocoa nibs. Full yet elegant on the palate, with strong acidity and a long, smooth finish accompanied by velvety tannins.
Food Pairing:
Grilled pork chops with apple chutney, pan seared chicken with a red wine glaze, or pasta with bolognese sauce.
Sauvignon Blanc – Winemaking Notes
• 100% pure Sauvignon Blanc, crafted from grapes grown in the most notable and warmer regions of California’s coastal hills. Each block contributes a distinct element to the blend, resulting in a layered and complex style.
• The harvest dates were determined by physiological maturity, which varied widely in the 2023 vintage due to the wet winter leading to a cool summer. Nevertheless, the extended hang time reduced grapes with low sugar, firm acid, minimal pyrazines, and intense flavor expressions.
• Upon arrival at the winery, the whole clusters underwent a gentle pressing, and the juice underwent a cold settling process for two days. Subsequently, it was racked off the heavy lees into stainless steel tanks, where it underwent a chill fermentation with native yeast – which contributed to the balanced mouthfeel, set against a backdrop of minerality and acidity.
• Following fermentation, the wines remained in tank, with the lees being stirred weekly for nearly four months before the final blend was assembled. No malolactic fermentation was allowed, preserving the vibrant fruit and floral notes, alongside the natural tension characteristics of this blend.
Sauvignon Blanc – Tasting Notes
Color:
Medium yellow straw hue.
Aroma:
Asian pear, honeysuckle, passionfruit,
green melon, and a citrus bouquet.
Palate:
Refreshing stone fruit, grapefruit, and tropical flower. This wine has a well-balanced mouthfeel with bright and lively acidity.
Food Pairing:
Oysters on the half shell with mignonette sauce,
niçoise salad, a blue cheese pear tart and crab cakes.
