Winemaker Notes
Rigorous viticultural standards, including strict adherence to low yields, leaf pulling to promote maturity and color, and multiple passes through the vineyard to harvest only those clusters at maximum ripeness, are all done in the quest for Chalk Hill's unmistakable quality. This strict regimen of focused winegrowing is applied to all of their family-owned vineyards.
The long stretch of dry, warm, autumn weather allowed for the slow progression toward full maturity, richness, weight, and flavor concentration. With minimal intervention, the entire vintage was allowed to progress in small tanks through a predominately native-yeast fermentation. A careful cap management plan extracted layers of flavor, concentrated texture and nuance that found its way to barrel, to bottle and ultimately to the glass. Bolstered by the ripe, velvety tannins, the rich and expansive texture creates a lush mouthfeel and indicates cellar worthiness.
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.