Vineyard

The drought continued in 2021 with 24” of rain (average is ~36”). Early bloom in March and light fruit set (which translates to lower yields) in May was followed by a cool Spring and Summer. The cool temperatures were ideal for the Cabernet and allowed the grapes to develop intense flavors.

Cellar

To produce this Cabernet, we sorted the fruit and fermented the juice with its skins to extract both 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 flavor and color extraction, we performed “pumpovers” by pumping juice from the bottom of the tank and sprinkling it over the cap throughout fermentation which lasted 12 days. 

Following the Bordeaux tradition of extended maceration, the wine remained with its skins for another two weeks to soften the young tannins. We then drained the wine, pressed the skins and moved the Cabernet into our caves where it was aged in oak barrels. (30% of the barrels are new.) After many tastings in the Spring of 2023, we blended 3% Malbec and 1% Petit Verdot with the Cabernet to increase the mouthfeel of the wine’s complexity and depth. We continued to barrel-age the wine until it was bottled in August 2023.

Drinkability

Bright, lively and fruit forward, the 2021 Cabernet opens with complex aromas of blackberries, fraises des bois and boysenberries; those aromas are enriched by briars, India ink and sweet vanilla bean components giving the wine richness and complexity. On the palate, it has a youthful, supple entry and soft mid-palate with flavors of Picholine olives, black cherries and nutmeg. Long and lingering on the palate, it has a toasted bread and dark chocolate finish. At five years of age, the 2021 seems young in comparison to its predecessors, but like all of our Cabernets it has the structure and richness to age well for at least fifteen more years.

At Harvest:

23.2° Brix
0.63 g/100 mls TA
3.39 pH

At Bottling:

13.8% alcohol
0.58 g/100 mls TA
3.65 pH