The 2009 vintage was saved by significant rainfall in May that made up for a dry winter; the moderate late season ripening conditions brought the fruit to perfect maturity.
Bloom conditions were excellent and the crop was even and of average yield. The summer was mild with a few heat spikes and foggy mornings in August and September prolonged the ripening period. Harvest began on September 8th and concluded on October 8th. Integrating a new Berry Sensory Assessment protocol, adapted from the French Institut Cooperatif du Vin, into our longstanding philosophy of producing wines of moderate alcohol, we were able to harvest fruit at peak flavor and skin maturity before Typhoon Melor drenched the vineyards with six inches of rain on October 13th. Our 2009 Alexander Valley Cabernet Sauvignon displays the ripeness and balance of fruit picked under ideal conditions.
Our 2009 Alexander Valley Cabernet Sauvignon, selected from several different vineyards, is 100% Cabernet Sauvignon. We blended the vineyard lots in early 2010 and transferred the wine to 50% new and 50% once-used American oak barrels for aging. Blending prior to barreling allows us to achieve a balance of the wine’s natural elements, such as fruit and tannin, before they are influenced by oak. The wine was then aged in barrel for approximately 24 months and another 15 months in bottle to harmonize its components before release.
Our 2008 Alexander Valley Cabernet Sauvignon has been included in Wine & Spirits Magazine's “Year's Best Cabernet Sauvignon” article! Joshua Greene of Wine & Spirits Magazine says:
“Like a savory claret pumped up on performance-enhancing California climate, this is nuanced and relatively austere for all its bold, plumy fruit. The supple richness of tannins lends it textural finesse, the quality of Silver Oak that may be most responsible for its legend. The alcohol is finely integrated so as to be imperceptible. Still youthfully floral, this will age with grace.”