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Vintage 2011
Wine Type Red
Varietal Cabernet Sauvignon
Region Rutherford
Winemaker Jeffrey Stambor

This 100-percent Cabernet Sauvignon wine demonstrates the complex flavors achieved by blending vineyard sub-blocks of one grape varietal. Clonal selection, trellising, sun exposure, mesoclimates and soils influence the layers of nuance in this elegant wine’s aromas and flavors. Its deep, briary blackberry and cassis flavors are supported by brawny tannins, while cocoa and sweet oak spices weave through the ripe fruit expression. Although the integrated tannins assure immediate enjoyment, you’ll find that this Cabernet Sauvignon becomes even more complex with bottle aging.

Tasting Notes

This 100-percent Cabernet Sauvignon demonstrates the complex flavors achieved by blending vineyard sub-blocks of one grape varietal. Clonal selection, trellising, sun exposure, mesoclimates and soils influence the layers of nuance in this elegant wine’s aromas and flavors. Its deep, briary blackberry and cassis flavors are supported by brawny tannins, while cocoa and sweet oak spices weave through the ripe fruit expression. Although the integrated tannins assure immediate enjoyment, you’ll find that this Cabernet Sauvignon becomes even more complex with bottle aging.

Winemaking Notes

Immediately after hand harvesting the clusters, we brought them to our nearby winery in Rutherford. We destemmed and lightly crushed the grapes and then cold soaked the must (crushed grapes) for 2 to 4 days for gentle flavor extraction. During a 10- to 12-day fermentation, we pumped over the cap to mix the flavor-rich skins into the juice. Malolactic fermentation rounded the acidity, while barrel aging softened the tannins and added sweet oak spices. We choose 100-percent new barrels to complement the powerful Cabernet Sauvignon flavors.
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