Unique amongst Sonoma County’s AVA’s, the Alexander Valley is not nearly as influenced by the cooling maritime breezes as the Russian River Valley or the Dry Creek Valley. Instead, what typifies this appellation is its endless sun drenched days, which contribute to creating the Alexander Valley’s signature concentrated Cabernet Sauvignon style. The 2007 growing season began with a dry spring that brought about early budbreak. The mild weather throughout the summer months combined with cool nights resulted in a smaller fruit set than usual. However, a heat wave in early September that lasted almost two weeks ripened grapes quickly. Temperatures cooled down in mid September and set a good pace for the rest of harvest. By the end of harvest, the 2007 wine grape crop was much smaller than in previous years but the quality was exceptional.

  

The grapes for our Cabernet Sauvignon were gently destemmed but not crushed, sending a significant number of whole berries to be fermented. The must received 8-10 days of skin contact to extract intense color and flavor before it was inoculated with D254 and Bordeaux yeast strains for primary fermentation. Upright and horizontal rotary fermentors and cone sweep tanks were used to gently mix a portion of the juice and skins to prevent tannic bitterness. Temperatures were closely monitored and kept at approximately 85º during fermentation to yield a richer, rounder mouthfeel and body. After primary fermentation, the wine completed malolactic fermentation to soften the acid structure and to add complexity.

  

Intense aromas of cassis, dark berries and toasty oak. The firm, velvety tannins are complemented by flavors of blackberry, raspberry, cedar, and tobacco with hints of vanilla and dark chocolate that linger in a long, elegant finish.

   

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