AROMAS & FLAVORS
This wine is full-bodied and rich with layers of boysenberry jam, currants, leather, maple and cedar aromas complemented by black cherry preserves and warm clove flavors. Firm tannins and a touch of toasty mocha linger on the finish.
Our Reserve Cabernet Sauvignon pairs well with roasted, broiled or barbecued game and red meats such as lamb and beef, as well as pork and veal. Medium and strong-flavored cheeses, such as blue cheese or sharp cheddar, also pair nicely with this wine.
HOW IT’S MADE
Upon entering the winery, the hand-harvested grapes are destemmed and berry sorted through an optical sorter before being transferred to stainless steel tanks for 5 days of cold soaking. Following the cold soak, yeast is added and pumpovers commence, one to two times daily, for the duration of primary fermentation. Once fermentation is complete, the wine is drained to 65% new French oak barrels for malolactic fermentation and 20 months of cave aging before bottling August 2021.
2019 began with plenty of rain, including a couple days of flooding, that brought our total rainfall amounts to well above the annual average. March was cooler and wetter than normal, leading to later budbreak and bloom dates. An unseasonal storm during flowering threatened the vines, however there was minimal damage and a good sized crop was set. Summer brought typical warm Sonoma county weather, heating up toward the end of August and early September. Favorable weather continued, allowing the grapes to hang long enough to develop ripe, jammy flavors that resulted in a later harvest start date.