|Appellation||Dry Creek Valley- Buchignani Vineyard|
Well-balanced, with lightly gripping tannin, herbs and spices
Dusty- dark herbs of mind and coriander, brooding spice and slightly gripping tannin swell up on the palate like early morning waves. The dark coco and toasted caramel float up and permeate the conscious ever so delicately. this wine is well balanced, with its main emphasis being the natural vineyard flavors captured that morning in the Dry Creek Valley, and only brief mentions of the new French/American barrels and winemaking techniques.
This artisan production of a single-vineyard Cabernet Sauvignon was our continued attempt at vineyard-specific terroir to shine. This fruit was most likely the first Cab to leave the Dry Creek Valley during the 2007 harvest. At 23.3 Brix, the fruit arrived at our crush pad with only very slight dimpling. Once the must was in 3/4 ton T-bin open top fermentors, it was allowed to begin fermentation naturally with an inoculation using classic Bordeaux yeast towards the end for a dry, clean finish. During fermentation, the cap was managed delicately with a morning punch-down, afternoon hand-punch, and an evening pump-over so as not to over extract tannin.