80% Cabernet Sauvignon, 30% Cabernet Franc, 12% Syrah and 8% Zinfandel
With many of the "cult" red wines clocking in at obscene alcohol levels and viciously high PH's, we wanted to offer a wine that my grandfather's generation of winemakers crafted.
Our 2006 vintage Sonoma Harvest took me to unique vineyards all over Sonoma county. The grapes were picked with lower sugars than normal (23 Brix) so that the Pyrizine found in Bordeaux varietals could be captured in the grape at higher levels, offering herbaceous characteristics that, when balanced with oak, can be quite appealing. Each wine was fermented and barreled separately for 20 full months in order for each varietal to offer a distinct layer in the wine.