2018 Reserve Cabernet Sauvignon
This Cabernet is eager to please both Cabernet drinkers and red wine fans alike. The bouquet and front palate is intense with notes of fresh blackberry, rich currant and a touch of light cocoa. Medium bodied with soft tannins infused with vanilla and a subtle caramel, finishing with bright fresh fruit and a touch of earthiness.
As the popularity and appreciation of California wines has grown, so has our awareness as winemakers of the vast opportunities in excellent, and unique growing regions available to us. Although the North Coast has traditionally set the standard for Cabernet Sauvignon, pockets of distinction have risen throughout the coastal regions of the state from areas close to our own home, such as the Sonoma Valley, to as far south as Monterey and Paso Robles. By integrating the diverse characteristics from each of these regions and their vineyards, we are proud to present an effortlessly approachable Cabernet that we feel represents the full potential of our state to produce world-class wines.
After several years of drought, California and its growers were delighted to receive record setting rain and a return to normalcy during the winter season. Cooler temperatures offered the vines a longer winter slumber, pushing back budbreak tomid-March, with spring temperatures carrying into May. Heat spikes in early summer led to veraison beginning early July. Hotter than average days brought ripening, but diurnal shifts overnight gave the fruit much needed time to recover. Harvest came abruptly mid-August with lower than average yields, but complex fruit with expressive aromatics.
Due to the great variation in the vineyards from which we source our Cabernet Sauvignon, picking typically starts while we are still in the throes of Pinot Noir production, and often continues through to finish out our harvest. Each lot is picked overnight and delivered to the winery in the early morning hours where it is destemmed to closed-top fermenters. Individual vineyards are evaluated for their strengths and unique facets, which ultimately determine our choices in yeast and cap management. We often press these lots before they reach total dryness in order to maximize their bright fruit qualities without over-extracting heavy tannins. Each lot is aged separately on 40% new French and American oak for 12 months before we pull together the final blend prior to bottling.