The winery explains:
Our Sonoma County Cabernet is made from Cabernet Sauvignon, Merlot, and Petit Verdot grapes, sourced from the stunning vineyards of the Sonoma Valley AVA and Alexander Valley AVA. Aged in 100% French Oak for 18 months, this wine has a deep ruby color and rich hue, with a nose of dark fruits like blueberry, plum, and raspberry. Lush tannins give this wine a long, elegant finish.
All of our fruit is hand sorted and fully destemmed to small stainless steel tanks. Cold soaks (5-7 days), warm fermentations (85-90 degrees), and twice-daily pump overs were done this year in order to express the vintage. Total skin contact ranged from 19-34 days with all fermentations being carefully basket pressed and put to barrel on full fermentation lees for malolactic. Native yeasts and malolactic used with only small lots conducted using cultured Bordeaux isolates.
This is a serious Sonoma Cabernet – and an even more serious Cabernet bargain.
Of course, it would be nice if we had more of it – but 10 cases was all our supplier had.
