One of the great things about being in Sonoma County is the diversity of climate and soil within short distances. It allows me to work with very diverse varieties — an opportunity not available in most winegrowing regions of the world. It is natural for people to think of a winery specializing on one or two things, because that is what grows best in their area. I am lucky to have more options.
Typical to our Cabernet Sauvignons, this opens with cassis and fresh loam, some black fruit. The flavors follow the aromas (without the sweetness of the pies) and with this vintage there is a fairly broad texture and flashiness that hangs off its amply–structured frame. Just–appropriate acidity brings the wine to a nice, juicy mouth–watering finish with great persistence. Our Cabernet Sauvignons are beginning to receive more widespread attention, not because they are the flashiest, or the biggest, or from the fanciest zip–code – but because they are classically–styled for balance, food–friendliness and ageworthiness. It takes years to establish this because you can’t fake aging. The site is also a little earlier-ripening than many famous Cabernet vineyards, so in ‘tougher–to–ripen’ vintages, we end up with great material. This is my long–term project and I’m very pleased to see the results as they unfold.