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100% Cabernet Sauvignon
The site sits at an elevation of 600 feet, at the apex of a rocky, sloping hill in the Chalk Hill AVA. Volcanic soils and cooler-climate influences give unique character to the wines from this region.
With the enviable position at the top of the property, The Colonel’s Vineyard is a small, 1 ¼ acre block planted to clone 337 Cabernet Sauvignon back in 2005 after acquiring this undeveloped hillside property.
2019 will be remembered for the unusual heavy rains in May (fortunately just before bloom for us) and for a very good growing season without damaging heat spikes, leading to a relatively late harvest that was large and very high quality. But most etched in our memories is the Kincade fire which burned through Calluna after the harvest on Sunday, November 3. It caused much damage but we are well on our way through recovery. And all our wines were safe and sound. It will be the height of irony if our greatest vintage is 2019, the year of this fire, but this may be the case.
Hand-harvested, the clusters of grapes from this block are manually sorted twice and whole-berry fermented within French oak barrels, the most labor intensive yet most elegant way to make Cabernet Sauvignon. Bottled unfiltered.
The 2019 Colonel’s Vineyard Cabernet Sauvignon was vinified utilizing the barrel fermentation process that winemaker David Jeffrey learned from Alain Raynaud while working at Chateau Quinault in St. Emilion.
Fermented in 100% new French oak barrels (Tonnellerie Baron) for 4 weeks, followed by 20 months aging in French oak, 60% new
SAVE THE DATE:
Join Cellar Angels Co-founder, Martin Cody and Calluna Vineyards Winemaker/Founder David Jeffrey for a Wine Club member only event June 23rd at 5pmPT/8pmET. This Zoom webinar is an opportunity to “Meet the Winemaker”, learn more about Calluna Vineyards and interact with your fellow club community.
Open a bottle from your Calluna Vineyards shipment and come with your questions for David. You’ll also have the opportunity to turn your camera on and interact with the group if you wish.
Be on the lookout for an email that includes your login link ahead of the event.
After 20 years of studying and collecting wines of Bordeaux and California, David moved to the West Coast and enrolled in Fresno State’s Enology program in 2001. Determined to make his dream a reality, David spent 3 and a half years studying winemaking and grape growing as he completed his degree and worked at Chateau Quinault in Bordeaux, France.
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