Sonoma County Cabernet Sauvignon 2019
Trade Tools
America / Sonoma County
The grapes for the Sonoma County Cabernet Sauvignon originate from four different appellations within Sonoma County. These carefully selected vineyards contribute individual qualities to the finished wine. For this thick-skinned and late-ripening variety, harvest often occurs from late October through November. All grapes are hand harvested, gently destemmed and crushed, then undergo fermentation separately by variety in temperature-controlled tanks. After both primary and malolactic fermentation are complete, the wines are each racked to their own barrel lot. Then the blend is made and the wine matures in bottle prior to release.
Gold Medal
San Francisco Chronicle Wine Competition
2019 vintage
Harvest Note
The 2019 harvest began before dawn on August 30 after a growing season that started with record rainfall during winter and ended with warm, even temperatures. With few heat spikes, the vineyards had optimal conditions to develop full-flavored fruit with remarkable color and balanced acidity. Spring rains ended in time for good fruit set and the temperate summer allowed for long hang times and consistent, even ripening. Winemakers picked the majority of the fruit in September and the weather continued to cooperate through the end of harvest in October.
Tasting Note
Flavors of crushed wild blackberries, dark red fruits, cassis and milk chocolate followed by notes of black olive and sage with a hint of allspice.
Technical Data
GRAPES: 86% Cabernet Sauvignon, 7% Merlot, 4% Malbec, 3% Petit Verdot
APPELLATION: Sonoma County
ABV: 14.8%
AGING: 18 months in French oak barrels, 20% new oak
Unique Selling Points
- A rich, full-bodied California Cabernet
- Matured for 18 months in oak barrels for a complex flavor
- Available Sizes: 750ml and 375mls.
“This is a rich and velvety Cabernet Sauvignon meant to be sipped slowly and enjoyed immensely.”
Chris Louton, Winemaker
About the Grape
Cabernet Sauvignon
Cabernet Sauvignon is adaptable to various growing conditions, and is known for its low yield and late ripeness. It generally produces full-bodied wines with substantial acidity and tannins.
