From high above the fog line in the Sonoma Mountains, to the sunny hillside slopes
of Dry Creek Valley, and the warm, sundrenched vineyards of the Alexander Valley,
we carefully choose and cultivate each lot to fully reflect the amazing potential of
Sonoma County as a Cabernet Sauvignon producer. Relative to other areas of the
county, our sites enjoy long, warm summer days, and greater swings in temperature as
the nights cool off, which makes for especially lush, concentrated wines.
Our Sonoma County Cabernets are picked overnight, or early in the cool mornings,
into ½ ton bins, then sorted and destemmed to small, open-top stainless steel tanks.
After cold-soaking for four days, we ferment at warm temperatures, then allow for up
to two weeks of extended maceration to fully extract and integrate the fruit’s flavor
and tannins. The must is then gently basket-pressed to 45% new French oak to
undergo malolactic fermentation and 14 months of aging.
The culmination of factors from another drought year in California surprised us with
another wonderful vintage. An unseasonably dry and warm winter, which led to an
early spring, forced the vines into bud break during peak frost season. However, the
spring weather stayed mild during fruit set and led into a relatively warm summer
which hastened ripening to unprecedented early harvest dates. Although the crop,
overall, was lighter (and much, much earlier), than we've seen in several years, the
outstanding quality of the fruit and resulting wines cannot be understated.
Food Pairing Notes
Pair the elegant, yet approachable Sonoma County Cabernet Sauvignon with a hearty
hamburger or meatloaf with garlic mashed potatoes.
100% Cabernet Sauvignon