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93 Points | Wine Enthusiast
Gold Medal | San Francisco Wine Competition

Tasting Notes

Fruit for this bold red is sourced from high-elevation vineyards in Sonoma County’s smallest AVA, Rockpile. A fresh pepper note opens to an earthy bouquet of sweet carob root, allspice, and plum. A concentrated mid-palate carries a stout, velvety texture ripe with intense flavors of sandalwood, raspberry, and black tea. Dusty tannins hinting of nutmeg and savory baking spice elevate the delicate finish, deepening as the wine breaths. Decanting is recommended.

Vintage Notes

We began our 2019 harvest before dawn on August 30. After a growing season that started in winter with record rainfall, the year ended with warm, even temperatures throughout summer. With few spikes in heat over the period, our vineyards had optimal conditions to develop full-flavored fruit with remarkable color and balanced acidity. Spring rains ended in time for good fruit set. The temperate summer allowed for long hang times and consistent, even ripening. We picked the majority of our fruit in September and the weather continued to cooperate. Warm breezy days, but fortunately no rain took place in October and the last of the grapes were harvested before the end of the month.

Vineyard Notes

We’ve sourced Cabernet Sauvignon and Petit Verdot from vineyards located 1,900 feet above Lake Sonoma in the Rockpile appellation, one of California’s newest and most admired appellations. With only about 160 planted acres, Rockpile is also one of the smallest AVAs in the United States. Climbing up the northern border of Dry Creek Valley, Rockpile’s high elevation, extreme terrain and unique climate make it an exceptional grape-growing region producing remarkable, concentrated fruit.

Winemaker Notes

All grapes are gently de-stemmed before cold-soaking for two days to extract optimal color and flavor. The fruit is fermented in separate lots, allowing each lot to be individually and distinctly crafted before being aged in French oak barrels, 66% new. The wine is kept in barrel for 20 months before final blending.