Winemaker Notes
Professional Ratings
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Tasting Panel
Nick Goldschmidt started working with this seven-acre vineyard site 15 years ago. He ferments three blocks of hillside and benchland fruit separately and then blends to make this 100% Cab. Supple and luxe, you can tell the sunshine was generous for this vintage. A blackberry syrup is creamy and splashes on the tongue. Sage, lavender, black cherry, currant and nutmeg are among its attributes. The finish shows a coffee-bittersweet chocolate for a toasty quality that's balanced and delicious.
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.