Tech Notes
Yield: 2 tons per acre
Harvest: September 11th-October 1st
Numbers @ Harvest: 23.2° Brix, 3.40 pH, 6.5 grams acidity
Cepage: 75% Cabernet Sauvignon, 18% Merlot, 2% Malbec, 1.5% Petit Verdot, 1.5% Cabernet Franc,
Barrel Regimen: French 50%- 10 % new; American 50%- 10% new
Bottling: July 2015; no fining or filtration
Alcohol: 14%
Tasting Notes
Release Date: Spring 2017
One of the beauties about being a winemaker at a small winery is the freedom to make the kind of wines you enjoy drinking yourself. Because of our size, we do not have to succumb to pressures from the market to style our wines to the moment. Instead we follow the middle path, not underripe, not overripe, moderate alcohol, oak, density and price. We grow our vines in an old-fashioned way with no irrigation, no fertilization in the vineyard and no yeasts or cultures in the winery. This natural approach can only be done successfully on a small scale.
2013 was an early harvest, with an early bud break and relatively warm growing season. Picking was done by the end of September. Decanter Magazine (February 2017) rated this wine 98 points, the highest out of a field of 191 Cabernets from California. One of the judges, Stephen Brook had this to say, “Exquisite black currant nose! This leads onto a silky, lean, elegant palate with fresh acidity in an atypically mouthwatering style of California Cab. It has intensity, persistence, charm and finesse.”
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