Winemaker Notes
The fruit is hand-harvested and crushed into temperature controlled stainless steel tanks. Fermentation takes place over a period of eight to fifteen days. The wine is then pressed into stainless steel tanks where malolactic fermentation is completed over the next six weeks. The different lots are racked into new and one year old French and American oak barrels for an aging period of 24 months. The blend is then assembled without fining or filtration, bottled and held for eight months prior to release.
Professional Ratings
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.