Vineyard

2008 was a challenging growing season with drought conditions continuing for the second year. Freezing temperatures hit during budbreak for the first time in 40 years. Approximately 20% of our young shoots were damaged. Then record heat at bloom further reduced the crop; fortunately for us the fruit quality was excellent. Harvest began on October 1.

Cellar

This red wine was produced by fermenting the juice with the skins to extract their color and flavor. CO₂  gas (a by-product of fermentation) bubbled up through the skins causing them to float to the top and form the "cap". To ensure thorough color and flavor extraction, we pumped juice from the bottom of the tank and sprinkled it over the cap throughout the fermentation.

Following the Bordeaux tradition of extended maceration, the wine stayed on the skins for another two weeks to soften the young tannins. We then moved the Cabernet into our caves where it was aged in French (80%) and American (20%) oak barrels. During its first Winter, the wine underwent malolactic fermentation which lowered its acidity and added richness. In its second year, this Cabernet was aged in both oak barrels and tanks. After many blending trials, we added 3% Petit Verdot and 1% Malbec to this Cabernet to increase the wine’s depth and richness. We bottled it in August 2010.

Drinkability

At our Annual Vertical Tasting in February 2024, we tasted the 2008 and here are our notes: Blackberry coulis, Bing cherries, cassis, forest floor, India ink, leather, cigar box, Carpaccio, star anise, Niçoise olives. Rich, supple, silky with a milk chocolate finish.

At Harvest:

24.3° Brix sugar
3.42 pH
0.76 g/100 mls TA

At Bottling:

14.5% alcohol
3.71 pH
0.57 g/100 mls TA