At the Scherrer Vineyard, the Cabernet Sauvignon covers an area that transitions from higher to lower clay content in the soil. There are also two different rootstocks that cover both soil compositions with some degree of overlap. Frustratingly, they don’t harmonize well in a blend and really speak differently as a result of their environments. So be it. This, our Alexander Valley bottling is primarily from the higher clay content on the rootstock 140 Ruggieri. This rootstock moderates vigor in the higher clay soil and offers more red fruits and acidity which I think speaks more clearly of the region in general rather than the specific site (which is why we don’t vineyard designate this). After being told for decades this region should take a back seat to (any and all) Napa County fruit, it is nice to observe how our more food-friendly, approachable and age-worthy wines have gained respect. I’ve worked hands-on with this variety from Alexander Valley off and on since 1981 and with Dad’s vineyard continuously since 1997. Food-friendliness is something that comes naturally to most Alexander Valley Cabs. They also age magnificently when the style respects that tendency. Whatever the reason, the speed both our Cabernet Sauvignons sell out now certainly reflect an increased interest in the area. It is a mixed blessing.
Plums & red fruit, fresh loam and appropriate tannin/acidic structure contain everything nicely. The bright acidity and red fruits make it a lively, energetic Cabernet Sauvignon. When a downhill skier leans backward, control and intensity are compromised (well, at least not in deep powder). This wine leans forward, carving gently graceful lines across the palate. It is still a baby that will reward moderate patience to allow its youthful enthusiasm to continue its temperance. Those less patient will enjoy its enthusiasm with richer food quite a bit.