The vineyard soils were wet for the first time in many spring seasons. The moisture helped warm up the root zones for a prompt bud break. The vines pushed into growth as the spring daytime temperatures warmed up. Flowering and berry set were also enhanced by good weather. The berries sized larger than most years due to the root uptake of the available soil moistures.

Ripening seasons with larger berry size usually take more Summer heat to sweeten the crop. The heat we received in Southern Monterey was gradual but consistent. This brought great expectations for a high quality harvest.

In the winery we received the Cabernet fruit in late October and early November. We fermented the Cabernet over a period of eight days at temperatures that reached 85 degrees. We were all buzzing about the tremendous hang time the fruit had endured and the fruit driven wine we produced. This wine created quite a stir at the winery.

The wine is a mouthful of bright blackberry fruit, which shows a richness and softness in the middle palate. Silky tannins deliver another burst of fruit as the wine finish shows all the varietal characteristics of classic Cabernet Sauvignon. This wine will be a match for darker sauces, which include mushroom reductions, or for your choice of beef.
My choice is an herbed roast of aged beef on the rotisserie. Please enjoy.