Sept. 16 - Oct. 12, 2016
25.7 - 27.1
French oak, 15% new
Native & Cultured yeast
September 8, 2017
2016 "E" Cabernet Sauvignon
Our succession of exquisite vintages for the "E" Cabernet Sauvignon continues with the 2016. This wine reaches a superior level with its pure currant and blackberry fruit, a dose of garrique, black spice, and a touch of bittersweet chocolate on the nose. The aromas give way to currant and blackberry liqueur with a hint of plum skin and new oak flavors. The richness of this wine embraces you on the entrance and continues for an extended time: a hallmark of luxury Cabernet. Enjoyable now, and will age well for 15 years.
The 2016 Sonoma County Cabernet Sauvignon was sourced primarily from vineyards on the Sonoma Valley floor, along with Petite Sirah (10%) from the Red Hills of Lake County. Additionally, we included a percentage of mountain fruit from our upper-tier Cabernet program from the Cloverdale Peak-Pine Mountain AVA high above the Alexander Valley, and the Obsidian Ridge Vineyard in Lake County. Both of these vineyards are situated at around 2,400' elevation, and increase the richness and texture of the wine.
With our Cabernet Sauvignon we performed a four day cold soak after we completely de-stemmed the all the fruit. Fermentation was performed by both native and cultured yeast. After three weeks we press directly to barrel, of which 15% were new French oak. Every four to five months we performed a racking off the gross lees and splashed heavily as we returned the wine to barrel. Bottling occurred 15 months after fermentation completed. This vintage was bottled un-fined and with just a coarse filtration.