Winemaker Notes
The grape clusters we de-stemmed but not crushed, to increase the percentage of whole berries sent to vertical and rotary fermenters. This allows us to better retain the grapes varietal essence and reduce the potential for bitter tannin extraction in the wine.
Once dry, the wine was transferred to small American oak barrels for over 23 months of aging. This wine completed Malolactic Fermentation and, to enhance bouquet, flavor, and body was not fined and only minimally filtered prior to bottling.
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.