Our 2009 Cabernet Sauvignon comes from the famed Mt. Veeder AVA in Napa. Sitting high above the fog line on the Myacammas mountain range, this Cabernet receives cooler days and warmer nights. At 1500 ft, coupled with the well draining volcanic loam soils it provides optimum growing conditions for this particular varietal.  

Winemaker Notes

Vineyard: The Wildcat vineyard sits on 40 acres of steep, mountainess terrain on Mt. Veeder in the Myacammas mountain range. The soil is a mixture made up of ancient seabed and volcanic ash, which promote minimal water retention, and causes the vine to struggle and produce small concentrated berries.

Tasting Notes

The 2009 vintage is made up of 76%Cabernet, 21% Merlot, and 3% Petit Verdot.

Our 2009 Sauvignon Blanc comes from the volcanic soils of the Indian Springs Vineyard in Sonoma County, California. The well draining, rocky, and clay filled soil makes for ideal growing conditions and unique citrus flavors that lie inside this bottle.

Winemaker Notes

Vineyard: The ranch consists of fifty hillside acres in Sonoma County’s Valley of the Moon. The soil is a rocky loam consisting of poorly sorted, metamorphic and recent volcanic debris, stones, boulders, sand and clay layers with about 20 inches of topsoil underlain with more rocks and boulders and eventually volcanic andesite. This is not your typical farm or garden soil but when properly managed lean rocky soils like this can produce wine grapes with unusually great flavors. Our Sauvignon Blanc is planted on gentle north facing slopes.

Vintage: Overall, 2009 was a cool growing season with a sharp heat spike the week before our Sauvignon Blanc was harvested. The result of the season was well developed fruit, with a great acid structure. This enabled us to craft a wine that is crisp, clean, and enjoyable.

Winemaking: This Sauvignon Blanc was hand-picked from two separate blocks on a cold foggy morning to ensure flavors were locked in the berries. The fruit was then whole cluster pressed which ensured proper and gentle, juice extraction. It was then pumped into cold settling tank where it sat for a day, followed by an inoculation of R2 yeast to help begin fermentation. We used R2 because it helps produce intense, direct fruit-style whites. We added a small amount of Muscat Canelli to heighten aromatics and round out the wine. 

Tasting Notes