Winemaker Notes
The 2010 growing season experienced chilly spring temperatures, and a mild summer. Waiting for that late, warm fall to arrive pushed harvest out weeks later than normal. But having the extra hangtime, allowed the fruit to develop beautifully concentrated flavors, and become a very layered, textural wine with dark, rich fruit impressions, supple tannins and distinct spice nuances that enhance the oak barrel character.
Blend: 79% Cabernet Sauvignon, 13% Petit Verdot, 5% Malbec, and 3% Cabernet Franc
Francis puts it best, saying the winery is meant to be "a wine wonderland, a park of pleasure where people of all ages can enjoy all the best things in life – food, wine, music, dancing, games, swimming and performances of all types. A place to celebrate the love of life."
A major force on the global playing field, California is the world’s fourth largest wine-producing region on the planet and the majority of land under vine here is devoted to red varieties, covering nearly double the vineyard acreage of whites.
While the state’s incredibly diverse terrain and microclimates allow for countless red wine styles, the one factor unifying all California red wine is the abundance of sunshine and a long, consistent growing season, which leads to well-developed and fully ripened fruit.
The most famous region today, of course, is the acclaimed Napa Valley, where Cabernet Sauvignon reigns as king.
Sonoma County, nestled between Napa Valley and the Pacific Ocean, claims great variability in geography and microclimates. Here world-class Pinot Noir is possible from Sonoma’s cooler sites while old, gnarly Zinfandel vines survived Prohibition.
The Central Coast, Lodi and the Sierra Foothills also excel in the production of Zinfandel, Cabernet Sauvignon and remain active frontiers for newer varieties, namely Rhône and Spanish.
The cool Anderson Valley in California’s North Coast region is a fantastic source of Pinot noir.