WINEMAKER'S NOTES
Perfectly ripe bunches are the result of our rigorous and labor-intensive process of hand leaf-thinning, allowing both air and sunlight into the “fruiting zone” which stimulates ripening of flavors and provides soft, ripe tannins. We grow our Cabernet Sauvignon in hillside vineyard blocks atop well-drained volcanic soils. Low yields are our goal, requiring multiple thinning passes.The rich and expansive texture, bolstered by the ripe, velvety tannins, creates a lush mouthfeel and indicates cellar worthiness. It is neither fined nor filtered. Try to 2004 Chalk Hill Estate Cabernet Sauvignon with pan seared beef tenderloin served with sautéed pea shoots, baby carrots and blue cheese sauce.
Complete Winemaker Notes
SUGGESTED PAIRINGS
Pan Seared Beef Tenderllin served wtih sauteed pea shoots, baby carrots and blue cheese sauce.
TECHNICAL INFORMATION
- Blend:
- 78% Cabernet Sauvignon, 9% Malbec, 7% Merlot, 3% Petit Verdot, 3% Cabernet Franc
- Vineyard:
- Chalk Hill Estate
- Appelation:
- Chalk Hill, Sonoma County
- Ageing:
- Sixteen Months, 60% New French Oak
- Fermentation:
- 100% Native - Primary and Malolactic
- Harvested:
- September 21-October 14, 2004 Brix: 26 T.A. 5.5. G/L pH: 3.77
- Bottled:
- April 1, 2006 Alc. 14.9% T.A. 5.0 G/L pH: 3.90
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