The power and grace of Platinum comes from multiple vineyard sourcing. “Sterling has great vineyards all over the Napa Valley,” says Director of Winemaking, Harry Hansen. “Each year, we are able to flex the different areas depending on the vintage. This allows us to achieve a deep, layered and intriguing profile every year.” We selected our grapes from five sub-appellations: Diamond Mountain, St. Helena, Rutherford, Yountville and Wooden Valley.
“Our first step in making Platinum is to select the best fruit,” says Hansen. “Our second step is to respect that fruit, using a restrained hand in winemaking.” We hand-harvested the fruit at the peak of maturity, then put it through a multi-level sorting process, keeping the berries fully in tact. In this way, we started our wine with perfectly ripe berries, balanced acids and mature tannins. We used small lot fermentation in a majority of stainless steel to capture the inherent flavors in the fruit and maintain freshness, and color. We aged the wine for 21 months in French oak barrels, 60 percent new, to impart a gentle dusting of spice and depth of flavor.