Our library wines are available in limited quantities; you can return to the main shop here.
Select a Shipping State:
Clicking CANCEL or dismissing this will revert the shipping state change and maintain current cart contents. Click OK to proceed with shipping state change and eliminate non-available items from the cart.
For our inaugural Reserve Cabernet, we hand-selected only the finest grapes from the upper ridgeline of our highest elevation vines. The wine is a fittingly complex and unique expression of our rugged Mayacamas Mountains topography depicted in the label. Moving from earth, red fruit and allspice to cherry, tarragon, and sage, the wine evolves as much after decanting as it will cellared for years to come.
Our estate Cabernet is grown from a variety of clones on two exposed peaks, each distinguished by their topography and soils of fractured rock or volcanic uplift. This diversity results in a supple balance between deep aromatics of cinnamon and clove with a palate of dark berries, cranberry, and cocoa. The 2013 vintage reflects its warm growing year giving us a rich, refined, and deeply concentrated wine whose tannins soften upon decanting.
Our inaugural Cabernet Sauvignon is a bold, full throttled expression of the variety, with complex layers of chocolate, blackberry, and sweet spices. This wine is a beautiful expression of our unique estate and a testament to the dedication of our winemaking and vineyard team to produce the finest possible wine from this site.
Cool evening air from the Russian River helps our wines retain their pure fruit flavors, a balanced acidity and graceful yet firm mountain tannins.We grow several clonal selections of Cabernet Sauvignon; our 2009 is a blend of five clones: 4, 7, 8, 191 and 337. The steep, 35% grade hillsides and elevations variances of 600 to 1100 feet above sea level and these elevational and slope variances add to the dimensional complexity in our wines.
Our winemaking is minimalist, using neoclassical techniques of long macerations, hand punchdowns and wild fermentation. We use French oak sourced from Haute Futaie forests, which are sustainably grown and harvested, and coopered by small artisan Tonnellerie. The wines are aged two years in barrel before bottling unfined and unfiltered. This, our inaugural release, has the structure to age gracefully for many years to come.
Our flagship Cabernet Sauvingon represents the best blocks from our mountain vineyard. The bouquet invites with scents of red fruit, black cherry and tobacco. The wine is lively on the palate, with fresh flavors of currants and cherries, followed by tea, mint and spice. The cool growing season resulted in a wined of great balance and elegance which will may be enjoyed now, and for many years to come. A collector's wine.
2012 marks our third release of the Estate Grown Cabernet Sauvignon and represents a broad view of our mountain vineyard blocks. An array of clones is planted on two exposed peaks where vines of low vigor produce small berries resulting in a wine of deep concentration and refinement. The stellar 2012 growing season presents an exemplary display of site purity and expression.
Our Split Rock release is a balanced yet well-structured wine made for earlier consumption than our Estate Cabernet Sauvignon. Its bouquet overflows with molasses, red currant, cherries and licorice. The wine is lively on the palate, with fresh flavors of currants and cherry, followed by black tea, mint and pomegranate liqueur. The wine finishes as it begins, with fresh fruit and velvety tannin, sweet cocoa and baking spices.
The fruit was hand-harvested on a single day in October, destemmed and allowed to soak on the skins for 4 days cold prior to a wild fermentation. The fermentation was pumped over twice daily and allowed to macerate on the skins for a total of 47 days from crush to press. The wine was pressed into French oak barrels, 50% new, where it underwent malolactic fermentation and was aged for a total of 18 months before it was bottled without fining or filtering.
Hearty meals that rely on wines with superior balance and firm acidity will find their match here. Conservative pairings would be polenta, rosemary and paella. Bolder entrees such as truffles, saffron or mussels would be equally as rewarding.