Vineyard

2007 marked the beginning of another drought cycle. Our Winter rainfall was half of normal. Summer temperatures were moderate with foggy mornings and warm afternoons. A heatwave at the end of August helped ripen our grapes. Rain came on the evening of October 9 just after we finished picking our Cabernet.

Cellar

This red wine was produced by fermenting the juice with the skins to extract their color and flavor. CO₂  gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the “cap”. To extract the grapes’ color and flavor, we pumped juice from the bottom of the tank and sprinkled it over the cap throughout fermentation.

Following the Bordeaux tradition of extended maceration, the wine stayed on the skins for another two weeks to soften the young tannins. We then moved the Cabernet into our caves where it was aged in French (80%) and American (20%) oak barrels. During its first Winter, the wine underwent malolactic fermentation which lowered its acidity and added richness. In its second year, this Cabernet was aged in both oak barrels and tanks. After many blending trials, we added 2% Petit Verdot and 5% Malbec to this Cabernet to increase the wine’s depth and richness. It was bottled in August 2009.

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2007 and here are our notes: Surprisingly youthful. Roasted plum compote, dried cherries, violets, cassis, Carpaccio, sweet vanilla, fennel salami and shaved bittersweet chocolate. 

At Harvest:

25.2° Brix sugar
0.81 g/100 mls TA
3.37 pH

At Bottling:

14.6% alcohol
0.58 g/100 mls TA
3.66 pH