"Our Alluvial Selection Estate Cabernet Sauvignon showcases the structure and superior terroir of our vineyard. The upper blocks of the vineyard sit on volcanic deposits from the neighboring Vaca Range. These deposits form an alluvial fan, a geological feature that gives us well-draining, rocky soils and low yields of small, extraordinarily flavorful Cabernet Sauvignon berries. Crafted from a blend of heirloom Cabernet Sauvignon clones, the wine sports an opaque purple color. Complex, savory aromas bloom from the glass, such as warm blackberry pie, red roses, mint, camphor, blond tobacco, and a touch of wet gravel. On the palate, luscious blackberry fruit dominates, accented by juicy plum and baking spices. Overall the wine displays a silken texture with firm finishing tannin.
We practice sustainable farming on our estate vineyard, meticulously tending to the closely spaced rows by hand throughout the year. During the autumn season, our dedicated team hand-picks the grapes in the cool morning air and sorts the fruit twice—first as whole clusters and then as individual berries after destemming. Following a period of cold maceration, the grapes undergo fermentation with naturally occurring wild yeasts for three to four weeks. Upon completion of the primary fermentation, we gently press the grapes directly into barrels for a secondary malolactic fermentation, assuring for a balanced integration of fruit and oak. The wine then matures in barrels for approximately 20 months in 80% new French oak, including Baron, Darnajou, Ermitage and Taransaud. The wine was racked and bottled unfiltered and unfined, allowing the true essence of the terroir to shine through."
