Vineyard

Heavy Winter and Spring rains (over 48 inches) replenished our water table and nourished our vines. Summer temperatures were mild, allowing the grapes to ripen slowly and develop intense flavors. We were able to harvest all of our Cabernet in a day just before the rains hit on October 26. 

Cellar

The Cabernet 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 ensure thorough color and flavor extraction, 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 drained the wine, pressed the skins and 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 oak tanks. After many blending trials, we added 4% Petit Verdot and 1% Malbec to this Cabernet to increase the wine's depth and richness. We bottled it in August 2012.

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2010 and here are our notes: Violets, cassis, blackberries, dried cherries, Bresaola, star anise, forest floor and baking spices. Velvety, supple with Niçoise olives and dark chocolate notes.

At Harvest:

24.0° Brix sugar
0.70 g/100 mls TA
3.38 pH

At Bottling:

14.3% alcohol
0.59 g/100 mls TA
3.65 pH