Cabernet Sauvignon Grapes

Block 2B was planted in 2013 with UCD Clone 47 (337).

Cabernet Sauvignon Flavor Profile

Wikipedia states “The classic profile of Cabernet Sauvignon tends to be full-bodied wines with high tannins and noticeable acidity that contributes to the wine’s aging potential. In cooler climates, Cabernet Sauvignon tends to produce wines with blackcurrant notes that can be accompanied by green bell pepper notes, mint and cedar which will all become more pronounced as the wine ages. In more moderate climates the blackcurrant notes are often seen with black cherry and black olive notes while in very hot climates the currant flavors can veer towards the over-ripe and “jammy” side.”

Due to are constant prevailing winds from the delta, our vineyard stays on the cool side thus our grapes tend to produce wines with black cherry, blackberry and other dark fruits along with a slight minerality and “spiciness.”

This wine will age wonderfully for years to come.

Our Cabernet Sauvignon Vintages

2017

In The Vineyard

Date Temp Notes
10/12/17 50^F Harvest
Grape Ripening Data
Date Brix TA pH Notes
10/12/17 22.76 3.64 3.84 YAN 139

2018

In The Vineyard

Date Temp Notes
9/28/18 50^F First Harvest
10/25/18 48^F Second Harvest
Grape Ripening Data
Date Brix TA pH Notes
9/28/18 23.04 4.79 3.58 YAN 128 Pot 1142
10/25/18 23.96 3.35 3.75 YAN 104 Pot 1244

It was a very cool harvest season. From the Potassium numbers above, we will be dropping fruit next year to improve quality

2019

In The Vineyard

Date Temp Notes
3/10 45 Vines Pruned
Grape Ripening Data
Date Brix TA pH Notes
Block 2B
Year Planted: 2014
Block: One (1) acre
Soil: Cometa Sandy Loam
Depth: > 72”
Elevation: 105’
Terrain: Slightly sloping toward the South
Row Orientation: 7.5° NE/SW
Vine Spacing: 7 feet
Row Spacing: 10 feet
Trellis System: Modified California Sprawl
Cordon Height: 60”
Irrigation: Drip controlled by soil moisture sensors
Cultural Practices: Spring, mow between rows, spot spraying for cleanup, Growing Season, mildicide application not needed, hand harvest