Winemaker's Tasting Notes
Our 2018 vintage draws complexity from a range of clones, soil types and exposures. Layered aromas feature blueberry and red raspberry with hints of fresh sage and lavender. The palate reveals generous mulberry fruit that integrates with notes of Sumatran coffee and cacao powder. Enjoy now through 2038.
Appearance medium+ ruby with purple edges
Aromas black cherry, plum, wild blueberry, blackberry pie, black truffle, black tea, cigar box, dried herbs, sandalwood
Palate cassis, blackberry, dried fig, cocoa powder, Herbs de Provence, integrated velvety tannins, smooth acidity, medium body, lingering finish
Food Pairing Suggestions
Enjoy alongside hearty meat dishes like grilled steak with porcini mushrooms, beef tenderloin with garlic brown butter, or mushroom raviolis.
Enjoy now through 2038
Knights Bridge Estate Vineyard
About The Vineyard
Knights Bridge Winery’s sustainably farmed estate vineyard is located in the hills of Knights Valley where growing conditions yield intense yet balanced fruit flavors.
The entire 2018 growing season was 3-4 weeks later than recent vintages with a cold winter and just enough rainfall that bud break occurred in late March. Very little rain or wind during the May flowering period led to a generous but
not excessive cluster count. August was quite foggy with many cool mornings where the sun didn’t peek through the marine layer until lunchtime. The only real weather concern of the entire vintage was a heat spike in June during fruit set and a little rain in late September. The weather was glorious throughout October with cool, foggy mornings and sunny days.
The fruit for the Knights Bridge Cabernet Sauvignon comes from multiple blocks on the estate vineyard, which are planted to clones 7, 8, See and 337. Winemaker Douglas Danielak has a lot to choose from, as the site, with its multiple blocks, elevations, facings, and diverse soils, is a singular property within the Knights Valley Appellation that allows for a compelling range of wines. Harvested in the early morning hours on October 6, the fruit was sorted, de-stemmed and cold soaked for 24 hours, fermented on the skins for 20 days, then aged for 20 months in 80% new French oak from the Vosges, Fontainbleau, and central France forests.