2007 Estate Cabernet

In 2007 the growing season started early, but with the mild summer days the grapes had an extended ripening period that allowed the development of concentrated flavors. Our Estate Cabernet Sauvignon comes from three distinct blocks composed of three soil types: volcanic-ash tufa, ryolitic volcanic soils, and iron rich alluvials. Because of these rocky volcanic soils, the vines produce intensely colored fruit with dark fruit flavors.

Vibrant blackberry, black cherry, coco, lavender, violets, hazelnut, tobacco, cedar and minerality lead the way to a long finish with silky tannins.

Clusters were destemmed before going through fermentation in opentop T-bins and the wine was pressed off of the skins after two weeks of maceration. The wine was then aged for 23 months in 100% French Oak.

Enjoy with grilled meat, California wild rice, grilled fall vegetables and a blackberry infused demi glace or grilled herb encrusted lamb loin with potatoes cassulet is an ideal match for this luscious mountainside Cabernet. For something a bit different, try a soy-molasses glaze with your lamb. After dinner, chocolate fondue with wine-soaked black cherries makes a beautifully delicious dessert pairing.

Cases produced: 75

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