The cool climate at 1,700 feet of elevation in the Mayacamas Mountains is ideal for creating a Bordeaux-like Cabernet Sauvignon. To pursue this style we used four different grape varieties; cabernet sauvignon and petit verdot give structure while cabernet franc and Malbec add richness and smoothness on the palate. Cabernet sauvignon has a black currant aroma and flavor, petit verdot and cabernet franc have floral aromas with blackberry and raspberry tastes and malbec adds black cherry notes to create a wonderfully complex wine.
~ Tasting Notes by Winemaker Betsy Spann
TIP: Decant for 1 hour+
Appearance medium garnet with brick-ish edges
Aromas plum, blueberry, creme de cassis, leather, licorice, mint
Palate chocolate covered acai, hazelnut, cola, subtle tannins
Food Pairing Suggestions
Hearty dishes like lamb, beef, pork, sausage, grilled meats, stews and game will all pair beautifully with this wine. Dishes with black olives, black pepper, pungent herbs, and mushrooms will also complement nicely. Hard cheeses and salami make a perfect accompaniment as well. For dessert, serve with dark chocolate to highlight the flavors of the wine.
Mayacamas Range, Sonoma County, CA
Aged to drinking perfection
Each varietal was picked at optimum ripeness over the course of two weeks in October. The grapes were de-stemmed and then crushed by foot in open top half-ton bins, an old world technique used to get dark color without bitterness or astringency.
2013 was an excellent vintage throughout Sonoma County with a long, mild-to-warm growing season allowing the grapes to fully ripen and build rich flavors with good structure for medium to long-term aging.
Proprietors Peter and Betsy Spann held back a handful of cases to re-release after extra bottle aging at the winery.
– Fermented in open top bins, hand punched down and foot-trodden. Full malolactic fermentation for all varietals was completed in 59 gallon oak barrels.
– Aged 30 months in new and 2nd use 59 gallon French oak.