Alexander Valley is the preeminent source for Cabernet Sauvignon in Sonoma County. The grapes are from two plots, one on the Russian Rivers edge in the middle of the valley floor, in well-drained alluvial gravel soils. The heat combined with the perfect growing conditions provides a rich round and lush textured Cabernet. The second spot is in the southernmost part of the valley on the benchlands overlooking the rest of the Alexander Valley. Here the soils are richer yet rockier, with slope playing a role. Wines from this area are harvested later at lower Brix and provide concentration, power, and complexity. Together you have the best of both.
Hand-harvested at night and brought to the winery, we gently destem and transfer to stainless steel closed top tanks. We allow the wine to naturally warm as the wild yeast population begins fermentation. Temperature peaks at up to 100F, and the wine is left on skins for 28 days to ensure complete fermentation. It is pumped over twice a day early, and at peak fermentation, it is pumped over three times a day before dropping to once a day for the final eight days. It is gently drained and pressed into separate fractions for ML fermentation in the barrel. It is aged in 50% new French oak mix for 15 months before blending and bottling.