NOTES:
Our 2019 Cabernet Sauvignon has been blended from Cabernet Sauvignon with small amounts of Petite Sirah, Cabernet Franc, and other reds sourced from cool-climate growing regions of California. The wine is deep, rich ruby in color with a medium body and soft, ripe tannins. It opens with aromas of ripe black cherries, blackberries, and cassis, with cigar box, black pepper, vanilla, fragrant toasty oak, and hints of French roast coffee. Flavors of ripe Bing cherries, blackberries, and plum with vanilla, toasty oak, and hints of coffee lead to a long finish. Enjoy with roasted or grilled meat, hearty pasta, and strong cheeses.
2019 HARVEST:
The 2019 vintage was a moderate growing season throughout spring and summer. Harvest began around the first week of September and maintained a consistently steady pace, finishing in early November. Near-perfect temperatures and lack of precipitation during harvest allowed the grapes to fully ripen. The resulting wines show complex flavors and deep, concentrated color.
VITICULTURE:
The grapes for our 2019 Cabernet Sauvignon were primarily sourced from prime vineyards up and down California’s Central Coast and Lodi regions where warm days and cool nights provide ideal ripening conditions for grapes to develop complex flavors and deep, concentrated color. The grapes were harvested at night and in the early morning to preserve ideal acidity and sugar levels. Harvest ran from September through October 2019.
WINEMAKING:
After we destemmed the fruit, we fermented the must in stainless steel tanks until dry. Following fermentation, the wine was left on the skins to soften tannins and develop more complex flavors. One hundred percent of the wine underwent malolactic fermentation to enhance roundness and depth. Aging for 10 months with French and American oak added a subtle toasty tone.
- VARIETAL COMPOSITION: Cabernet Sauvignon, Petite Sirah, Cabernet Franc, Other Reds
- OAK AGING: 10 months with French and American oak, 50% new
- TA: 6.02g/L
- RS: 3.8g/L
- pH: 3.67
- ALCOHOL: 13.5%