When we first decided to plant vines, we had our soil and climate analyzed to find the perfect grape variety for our vineyard. As it turned out, the unique combinaton of rocky soils and bay-influenced weather is ideal for the closely related Cabernet Sauvignon and Cabernet Franc varieties, both of which are well known for their contribution to the classic blends of Bordeaux. And while we could plant other varieties, why bother? It would just take away vineyard space from the Cabernet, and the results wouldn't be as good.
We actually have two separate vineyards in the East Bay Hills; one of which is visible from the winery and is planted with Cabernet Sauvignon and Cabernet Franc, the other of which, known as the Cinq Chevaux block, is about a half mile further up the hill and is planted with only Cabernet Sauvignon. The grapes from these two blocks have been blended, kept separate, aged the same, or treated differently depending on the year and the grand plans of Mark, our winemaker.
2014 Estate Cabernet Sauvignon
13.5% Alcohol by Volume
Less than 200 cases were produced of our Estate Cabernet in 2014. It was aged in new French oak barrels for just over two years and then bottle aged for several months before release. We released it a little younger than we typically do with our estate wines (we were sold out of everything!), so don't hesitate to lay this one down for a few months- or years!
This wine is bursting with blackberry, currant and plum complemented by ripe, bold tannins that create a decadent mouthfeel and long finish. It has a faint spicy, clove aroma complemented by a chocolatey texture. Though we expect it to peak around 2021, that doesn't mean we don't love it now! Especially with the right pairing. Plus it will sell out long before then, so you have to plan ahead!
This is a hearty wine that deserves a hearty pairing. Try it with braised short ribs or beef tenderloin (especially with a fruit-based sauce, like blackberry!) if you're looking for a full, rich meal that's sure to impress. Or, if you're on the hunt for simpler fare; meatballs, sharp cheddar or aged Gouda make excellent matches.