Cabernet Sauvignon

Cabernet Sauvignon

Our Cabernet Sauvignons are vinified with destemmed (but uncrushed) fruit in open-top vats — with manual punchdown during fermentation, and extended time on skins before pressing. They are racked very infrequently, necessitating extra time in barrel to fully develop before bottling. This takes nearly three years. What I am finding is that this unconventional way of providing small amounts of oxygen to the wine while providing the opportunity for fermentative yeasts to give back to the grape what they removed while alive during fermentation creates a wonderful way to preserve more of the grape in its best forms for the long term.

This ‘breaking of rules’ is not done for its own sake. It has been the synthesis of years of experience and observation with the material at hand and an honest review of past gestalts and their outcomes. The goal is to move forward. Always.

These wines are often offered ahead of release to wine shops and restaurants. They are ready to drink or cellar according to your own tastes.

Alexander Valley

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Scherrer Vineyard

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Restaurant releases nearly always lag a year or more behind the newest offerings to our mailing list. We know that our wines acidity and balance make them very food friendly especially when then can benefit from a few years in bottle at the winery.

Alexander Valley

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Scherrer Vineyard

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We hold back a proportion of many of our wines to watch their development over time. Once a year in November, we take a look and select a few wines from our wine library and make them available for retrospective tastings or just replenishing your cellar with a forgotten gem.

Alexander Valley

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Sonoma County

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A Master List of all Cabernets made since our first vintage in 1997.

Alexander Valley

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Scherrer Vineyard

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