The 2016 Sonoma County Cabernet Sauvignon was sourced from the region’s top vineyards: high above the fog line in the Sonoma mountains; sunny hillsides in the Dry Creek Valley; warm, sun-drenched vineyards in the Alexander Valley. Relative to other areas of the county, the sites enjoy long, warm summer days and significant temperature swings to cool nights. That climate makes for especially lush, concentrated wines.
Fruit was picked at night and in the very early morning, when the grapes are cool, then sorted, de-stemmed, and moved to small open-top stainless steel tanks. After cold soak, fermentation, and extended maceration, the wine was gently basket-pressed to barrels for malolactic fermentation. The wine matured for 14 months in French and American oak (45% new).
The blend of fruit from different sub-appellations adds a wonderful complexity to this wine: the fruit-driven bouquet and palate show notes of wild blackberry, violet, spicy persimmon, and mild, dry red pepper with a touch of caramel. Approachable and balanced, the structured tannins and barrel influence are well-integrated.