Library Wines

Winemaking
The grapes were crushed into a closed top tank with 50 ppm SO2. A five day soak at 60*F was followed by inoculation with Pasteur Red yeast and warming to 80*F (took 4 days to get up to temp). Fermentation took off, finally reaching 90*F. Pump-overs were gentle, mostly by sprinkler, two times a day for a week, and then one time a day for another week. The wine was pressed after 18 days on the skins, and then went to barrel. We used 4 new Rem A MTL+ and 2 new Radoux Appalachian barrels or 43% new oak. The wine was racked in May, 2011, and again in March, 2012. The Cabernet was bottled 5/31/12 after one light filtration.

Tasting notes
Deep plum and black licorice notes roll into black cherry and toasty allspice in the aromas. The palate is ripe and gentle with immediate fresh black cherry and blueberry flavors. A surprisingly graceful and persistent finish pushes the savory fruit and acidity all the way to the end.

Winemaking
A 4 day soak at 60*F was followed by inoculation with Pasteur Red yeast and warming to 80*F. Fermentation took off, reaching 88*F. Pump-overs were gentle, mostly by sprinkler, two times a day for a week, and then one time a day for another week. The wine was pressed and put to barrel (33% new Remond Aillier barrels) to go through Malo-lactic fermentation (finished by Dec 18th). Then it was racked and put back to barrel. The wine was racked 3 more times during its aging period, then bottled June 6, 2011.

Tasting notes
Nose: Comes out slowly even now, with cassis and black cherry. There is nice understated French oak and classic Alexander Valley Cab elegance.
Palate: Dark chocolate flavors and black fruit mid palate offer a more subtle approach than the 2008. Oak is the back-up, not a dominant, and the clear bright notes of an Alexander Valley Cabernet are the signature of this wine. Nice acidity and balance make it a beautiful choice for a lamb roast.

This 2008 Cabernet Sauvignon has all one looks for in wines from the Alexander Valley. Clone 337 on 110R Elevation about 700 ft above the valley floor with a southwest facing slope. Gravelly shale in red volcanic soil.

Winemaking
A 4 day soak at 60oF was followed by inoculation with D254 yeast and warming to 80oF. Fermentation took off, reaching 88oF. Pumpovers were gentle, mostly by sprinkler, two times a day for a week and then one time a day for another week. The wine was pressed and put to barrel (30% new Remond Aillier barrels) to go through Malo-lactic fermentation. Then it was racked and put back to barrel. It was racked 3 more times during its aging period, then bottled June 25, 2010.

Tasting notes 3/17/13
Nose: comes right at you with big ripe cassis and black cherry. There is nice oak backup and classic Alexander Valley Cab elegance.
Palate: Big dark chocolate flavors and almost syrupy intense black fruit mid palate are followed by plenty of smooth oak and a lovely finish. This wine is a real attention grabber. 304 cases plus 8 cs at 12/375 and 10 cs at 6/1.5L .

This 2007 Cabernet Sauvignon has aromas of black cherry and violets, with a little sage typical of the higher elevations. The palate is plushy and drinkable, with black cherry and some blackberry flavors. French oak plays only a supporting role, to make sure the character of our site gets full billing.

Weather and growing season
2007 was a fairly cool year, with a few hot spells to push things along. In our southern end of Alexander Valley, we received our normal fog at regular intervals, and we were looking forward to a perfect year. As the first rain of the season approached, the skins were still too crisp and unyielding, so we sat back and let the first inch of rain come down. Sure enough, the skins softened, the vine became serious about ripening the fruit, and after a week of nice weather, and before the next rain, we brought the grapes in.

Winemaking
A 3 day soak at 60oF was followed by inoculation with Pasteur Red yeast and warming to 80oF. Fermentation took off, reaching 88oF. Pumpovers were gentle, mostly by sprinkler, two times a day for a week and then one time a day for another week. The wine was pressed and put to barrel (38% new Remond Aillier barrels) to go through Malo-lactic fermentation. Then it was racked and put back to barrel. It was racked 3 more times during its aging period, then bottled in May 2009