Cabernet Sauvignon Mendocino

Winemaker

Randy Meyer

Appellation

Redwood Valley

Varieties

Cabernet Sauvignon

Viticulture

Organically farmed (vineyards are CCOF certified) estate fruit. Overhead frost protection. All water for frost and drip irrigation systems is collected from 2500 acres of watershed to fill 6 ponds on vineyards. Shoot positioning is practiced on new vines and shoot thinning on all vines. Hand harvested in late October.

Soil

Pinnobie & Redvine soils. Alluvial with sedimentary deposits

Ratings & Reviews

Vinification

After crushing and destemming, the wine was transferred to stainless steel tanks for fermentation. Reds are fermented warm, and the fruit can reach 80-82F. Once primary fermentation was complete, the new wine was separated from the skins and seeds. The wine was stored in tank until malolactic fermentation was complete, and then moved to barrels for its final resting place. Total sulfur is less than 100ppm.

Aging

18 months in 20% new French oak, 20% one year old and 60% in neutral. Coopers: Francois Freres, Taransaud, Seguin Moreau, Marchive.

Features

Vegan

Available Sizes (L)

0.750