CABERNET SAUVIGNON

My philosophy on winemaking has always been to focus on varietal fruit flavor, which starts in the vineyard. To me, it's important to allow for full flavor maturity rather than relying on simple “numerical” ripeness. Often times waiting, allowing the grapes more hang-time, results in flavors that are beyond sweet; they are jammy, the seeds have lignified (turned brown), and the skins have softened and have even begun to pucker.

After the fruit is hand picked, sorted, destemmed, and crushed, the must is cold soaked for 5-7 days to allow for the enzymatic extraction of color, aroma and flavor before yeast is added for the alcoholic fermentation. The fermentations are pumped over one to two times daily until soft tannins begin to show on the palate, and then the young wines are pressed. The wines are aged for eighteen months in French oak barrels, one third of which are new each vintage.      >> SEE TASTING NOTES.

SAUVIGNON BLANC

The Sauvignon Blanc varietal can often be very fickle. There are a myriad of flavors and styles depending upon the source, the climate, the time of harvest, and the vintner. I have found that flavor development in the vineyard is the key factor to producing great Sauvignon Blanc. By allowing the fruit to fully ripen, the vegie, grassy flavors develop into luscious, spicy, tropical, stone fruit flavors.

Upon full flavor maturity, the key to preserving the aromatics of the fruit is whole cluster pressing and cold stainless steel fermentation. The young wine is then gently fined, filtered and bottled.      >> SEE TASTING NOTES.