Winemaker Notes
The dark, crimson color of this wine is immediately deceiving as it follows with a nose that is bright and alive with ripe red raspberry fruit, juicy currant, and a slight hint of nutty oak. The palate ensues with a harmonious marriage of both ripe red and black fruit accompanied by a dusty minerality that runs through the wine from beginning to end. The vivacious character of this wine, unique for Cabernet Sauvignon, reflects its model acidity. Merlot is included in the final blend as a means of balancing and enhancing mid-palate tannins, which often falter in Cabernet Sauvignon. The addition of Cabernet Franc and Syrah create more dynamic, intriguing aromas and encourage a longer, more gratifying, finish.
The goal of Winemaker Francois Cordesse, in collaboration with Vineyard Manager Brandon Axel and Assistant Winemaker Alex Rebel, is to craft a Cabernet Sauvignon that offers the substance and authority characteristic of the varietal while ensuring that the wine is approachable and easily paired with food in the very first year of its release. That said, this wine will continue to evolve and mature over the next five to seven years.
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.