Winemaker Notes
The 2017 Cabernet Sauvignon is 86% Cabernet Sauvignon from the Trieb (organic) and Lloyd (sustainable) Vineyards in Alexander Valley, the Prior (organic), Shamwary (certified organic), and Morrison (certified organic) Vineyards in Sonoma Valley, and Puma Springs (certfied organic and biodynamic) in Dry Creek Valley, 12% Merlot from the Morrison (certified organic) Vineyard in Sonoma Valley, and 2% Malbec from J Rickards Vineyard (sustainable) in Alexander Valley. All lots were fermented in stainless steel with a minimal 1-2 punchdowns or pumpovers per day and aged 9 months in neutral French oak barrels.
While Sonoma County is acclaimed—and rightfully so—for its Chardonnays, Pinot Noirs, and Zinfandels, it also produces exceptional Cabernet Sauvignon. Of the region’s 18 American Viticultural Areas, only a handful produce top-notch Cabernet Sauvignon. These appellations include Alexander Valley, Knights Valley, Sonoma Valley and Dry Creek Valley. Sonoma Cabernet Sauvignons made in these appellations can offer a complex array of aromas and flavors. Fruit notes such as blackberry, blackcurrant, cassis, black cherry and raspberry often are accompanied by hints of graphite, dusty earth, cigar box, toast and vanilla. The varietal has a rich history in Sonoma, and some of these Cabernet Sauvignons and Cabernet-based blends rival the best from Napa Valley.